Favorite utensil: My clogs (they enable me to stand as long as I need without leg or back pain) or a good sharp cleaver, the most versatile knife in the kitchen.
Ever served a celebrity? Howie Long, Jim Nabors, Steve Martin, Bill Cosby, Melanie Griffin, Don Johnson, George W. Bush, Aretha Franklin, Donald Trump, Ivana Trump, Alyssa Milano, Maureen Reagan, Michael and Leon Spinks, Marla Maples, Bo Derek to name a few
Personality in the kitchen: All personality traits could be used to describe my kitchen demeanor at various stages of my career or a given circumstance. The important thing is not to lose your teammates’ respect, to know your audience, and to always remember you’re a leader. People will react to the environment you have created through your personality.
Go-to ingredients: Extra virgin olive oil / garlic / good wine
Overused ingredient: Tomatoes
First dish: First real dish was sautéed soft shell crabs with Rémoulade sauce. I was 9 years old. My parents would always take us to the Maryland shore for vacation, and crab was a big part of those memories for me.

Barbecued Carolina quail

4 each quail
1. Remove breast from ribcage.
2. Remove leg quarter from carcass, debone thigh while leaving drumstick attached. * Reserve all bones and carcasses for sauce.
4 pieces apple wood smoked bacon, cut in half
As needed
olive oil
As needed
barbecue dry rub

Lightly brush all exposed surface of quail pieces with olive oil
2. Toss oiled quail pieces with dry rub spice to thoroughly coat
3. Wrap each boneless thigh with half a piece of bacon
4. Pan sear quail parts in hot sauté pan and place them on roasting rack over sheet tray
5. Roast at high temperature, 450 degrees for 2 to 3 minutes or until bacon is brown (do not over cook) breast should still be mid-rare to medium.
6. Remove from oven and allow quail to rest before plating