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Nordic Blu Salmon with Spring Vegetable Risotto (sous vide)

Hey everyone! I hope you all have been staying safe. Spring is upon us and life seems to be getting back to normal. It has been a tough year for the food industry and hopefully we can all bounce back from this pandemic. As for me, things are looking up so far in 2021 as clients are feeling safer and starting to book catered events again. The Caribbean cruise in which I was scheduled to be a chef on in 2020 for the Tom Joyner Foundation was also rescheduled for later this year so things are really looking up.

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