I obviously love food. I like to say that my gut is from food of the highest quality and not junk or fast food. Cooking has been a passion of mine since I was 2. Through 38 years of trial and error and personal study of food science, I’ve learned to cook pretty much everything, with an area of expertise in butchery. I’ve acquired 20 years experience as a Meat Cutter. I still hone my craft on a daily basis. While never actually working in a restaurant, I have a lot of experience cooking for large store banquet events, block parties, grilling events, catering, private chef work, baby showers, etc.
Other than being food obsessed, I really am into educating people about cooking and the cultural influence behind it. I believe with all the tension throughout the world, we need to find something that connects everyone from all backgrounds. And that I know without any doubt is through food. My overall purpose of Stoned Soup is to open people’s eyes to different ethnic cuisines that you may or may not of heard of before. I want to expand people’s food pallets beyond the traditional American diet of pizza, hamburgers, and other fast food. It is a personal journey for myself and my stomach. Stoned Soup will feature recipes of Chinese, Thai, Korean, Vietnamese, Jamaican, Caribbean, African, Indian, Mexican, South American, Middle Eastern, and many more different types of ethnic cuisines.