Share your talents, background and expertise.I'm a working chef in a popular Latin Cuisine Restaurant in the D.C. metropolitan area. I've chef'd from thirty seat haute cuisine restaurants to Marriot International's highest revenue generating restaurant in the world in Times Square. A journeyman chef with thirty years cooking among the best in the United States and Mexico City. I have been honored to be named Chef of the Year in Houston, a Top Chef of Mexico City, winner of the Texas Open Wild Game Competition, and television appearences on Food Network such as the Beat Bobby Flay show, among other accolades and recognitions. I have a wide breadth of knowledge with many cuisines-and often think of what I do as culinary anthropology, in that I research the back stories of cuisines and dishes I'm working on to keep my efforts clear, true and direct from the origin. My current project is to publish a cookbook sharing my most important and iconic recipes and telling a few storys about life in the kitchen. My culinary trail winds around NYC, D.C., New Orleans, Houston, Mexico City and stops between. I hold a few trademarks. My particular loves are Acadian/Creole, Mexican Regional, Southern Delta & the Mississippi Basin region, Tex-Mex and American SouthWest.