|Location||San Francisco, California, United States|
|Introduction||I moved to San Francisco in 1995 to scratch a culinary itch. I have wandered down many roads since graduating from the California Culinary Academy in 1997: • Assistant pastry chef at a small-yet-charming restaurant in the Mission (or, more accurately, I assumed greater dessert-making responsibilities in direct proportion to my chef's pregnancy) • Behind-the-scenes cooking slave to Molly Katzen, Martin Yan and Jacques Pépin •Assistant food stylist on a number of cookbooks and a couple of commercials • Relieved to have been fired from my post as token male waiter at an overly-lauded hipster Italian restaurant. • Nearly went blind working under the flourescent lighting of the Center for Culinary Development testing recipes • Interned under Michael Bauer at the Chronicle (he was in Antarctica for most of my tenure. Really.) • Got pinned by the Court of Master Sommeliers •I am currently a professional waiter at a rather pleasant restaurant. Want to know more? Feel free to ask.|
|Interests||Cooking, Eating, Drinking, Travel, Eating and drinking while traveling, Trying to finish the Sunday New York Times crossword puzzle, Edward Gorey.|
|Favorite Movies||Singin' in the Rain, Le Charme Discret de la Bourgeoisie, Raiders of the Lost Ark, Amélie, Waiting for Guffman, Tovarich, Trouble in Paradise|
|Favorite Music||Nina Simone, Blossom Dearie, Jolie Holland, Stephen Sondheim, any lyrics by Lorenz Hart, Stan Getz, k.d. lang, Caetano Veloso, Jim Nabors|
|Favorite Books||One Hundred Years of Solitude, A Distant Mirror, How to Cook a Wolf, Merde Encore!, A Far Cry from Kensington|
If there's no I in team, why is there meat?
There may be no "I" in team, but there is a "me". Next question, please...