Mise en Place
“Mise en place is the religion of all good line cooks.”
— Anthony Bourdain
As a lifelong culinarian David has worked in virtually every segment of the hospitality industry. From mom and pop start-ups to corporate chef for a large grocery chain he has “been there and done that.” From line cooking to catering a party in Beverly Hills for 30,000 people David’s comprehensive breadth and depth of practical knowledge makes him a bona fide goldmine of culinary knowledge and expertise.
David is proud of all the mistakes he has had the profound benefit to have learned from.
“When I got to The Culinary Institute of America and heard Chef-Instructors saying ‘never do this or that’ I realized that my family and I had made every one of those mistakes in starting our neighborhood pub and restaurant when I was just 20 years old. So whilst other students laughed, I listened and learned. The CIA experience laid a firm foundation for my long-lived successes not only in the business of the kitchen but in the process of life.”