Washington State Chef's

Member Spotlight

Member Spotlight - June 2012


Favorite Quote

"If music be the food of love, play on."


My interest started when I was five. I would watch my mother and grandmother cook for hours, while I asked questions. As I got older my interests became my passion. From peeling potatoes to broiling, I started in the scully to rise through the ranks to the line. I decided to make culinary arts my career. In order to achieve my goals, I went back to school to become a great culinarian. I graduated in Summer 2012 and have been a WSCA member since 2011.

In 5 years I would like to be in my own restaurant.

What the ACF means to me:

A connection to the culinary world, ideas, and endless education.

Favorite Recipe



  • Clarified butter
  • onions
  • carrot
  • celery
  • Shrimp
  • crab
  • garlic
  • tomato paste
  • fish volute
  • bay leaf
  • dried thyme
  • black pepper corns
  • parsley stems
  • heavy cream
  • salt
  • white pepper
  • cayenne pepper
  • basil



  1. Caramelize mirepoix, shrimp, and crab shells in butter.
  2. Add garlic and tomato paste sauté lightly.
  3. Add brandy Flambé.
  4. Add wine deglaze and reduce half.
  5. Add volute and sachet and simmer 1 hour.
  6. Strain reserve shells discard sachet.
  7. Grind bones strain threw fine chinos.
  8. Return to bisque add cream.
  9. Season salt, cayenne, white pepper and sherry.
  10. Sautee shrimp and crab add to bisque.