I love to be the one who puts a smile on my guests’ faces when I worked my first job in the industry as a server. I decided I need to learn about cooking in a kitchen if I ever want to be a restauranteur, so I went to French Culinary Institute in NYC. I took classes in the morning and took the PM shift at Bouley working Prep and Garde Manger station.
At the end, it was Dinner Lab that marked my cooking exploration in the States. It started when I met Chef Kwame Onwuachi, we went on a cooking tour together where I was the travelling sous chef, it was a cooking experience unlike any other kitchen, first of all we can cook whatever we love, then it’s the where, we cooked at libraries, warehouses, art galleries…it was an truly exciting and unique cooking and dining experience. It was a great way to cook and eat around the country, meet new friends, and push our limits.
With Test Kitchen, we want to bring that experience and opportunity to the chefs and diners. Our goal is to discover talented chefs with a passion to cook food they love, give them a stage to share it with our diners.