Learn the creative process used by New York's best chefs to make memorable meals with emphasis on flavor, texture, and presentation. We will take it a step further by incorporating the nutrition principles discussed in the 4 Hour Body.
I started cooking in the kitchen of Le Cirque at the age of 16. Since then, I have graduated from the Culinary Institute of America, went on to work at Jean Georges, Aureole, La Cote Basque, Payard Patisserie, and served as the private chef to Sean Combs. My work has been showcased on the runway at New York City's Chocolate Fashion Show, Martha Stewart Living, Gourmet, and Vogue magazines, and The 4 Hour Chef.
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