koto / Followers

Picky Eater turned Foodie Hopeful

Im not short or sweet.

I have been in the food and beverage industry for over 13 years as a bartender, nightclub promoter and cook. I came to the conclusion in 2004 that cooking professionally and becoming a chef was my destiny in life. Since obtaining my culinary degree from the prestigious Le Cordon Bleu school I have strived to learn from and work with the best chefs that I could. Through this journey I have worked with Rodelio Aglibot, Wolfgang Puck, Joachim Spichel, Roy Yamaguchi and Mark Peel. I have been fortunate enough to earn a position as Chef de Cuisine at the iconic Los Angeles restaurant Campanile at a time when the L.A. culinary seen is booming with talented chefs and ferocious foodies.

I wish I was a food critic!!

...i'm not fat, i'm just really really full...

The Top Source for Local, check us out at http://www.examiner.com/

Eat good food...

about.me/joeyngoy - I make your video game accessories and skin your gadgets. I can talk about business, food, and traveling all day long. Open my lunchbox to see what's cookin’!

The Hotel, which overlooks the Grand Canal, is in one of Venice's most charming and atmospheric areas. In the Grand Canal Restaurant diners can sample traditional Venetian cuisine in impeccable decor with a delightful atmosphere.

Guest Farm, Camping & Photo Safaris in Namibia

catering

bacon, booze, fine establishments, questionable joints, fine dining, greasy spoon, I brew beer, I infuse liquor, I cook, I love puppies, not to eat, to pet.

A "Grub Crawl" is essentially a walking restaurant tour. We take you to a series of restaurants and have you taste the best dishes each restaurant has to offer, all in one night.