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MEET OUR TALENTED CHEF, DAVID RHODES

“My love of cooking began at a very young age. I have always been very comfortable in the kitchen. My Dad was always working so I would hang out with my mom watching her cook, which was always with passion and patience. Our family dinners became the highlight of my day, I realized how important the dinner table was, family & friends enjoying a great meal, hearing the days’ events and creating strong bonds. This is also where I was encouraged to study what I loved, cooking!”

I attended Le Cordon Blue and worked under Chef Metenger at La Cashette in Santa Monica, Chef Alan at Noreigan Cruz Line and Chef Mato & Chef Wolfgang at Wolfgang Catering.

“Every morning when I walk into my kitchen at Jimmy’s Ventura Craft Eats, I am committed to making every creation better, new ingredients come on the market every day, I want to experiment with all of them to create the best experience for our customers. I want to break away from the norm and strive to strike the cord of a fresh new flavor combination that our customers will remember. I use as many locally grown products as possible, I feel it is important to support our local growers.”

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Fun Facts about Chef David Rhodes

Favorite ingredient to experiment /cook with?

Vinegar

Best plate ever created?

Any plate that breaks away from the norm

What inspires you everyday to go to work?

Today I am going to do it better. There are always ingredients that I have never heard of and new ways to prepare them.

What’s the best part about your team at Jimmy’s - Ventura Craft Eats?

Being so small and family owned we can be very flexible and try new things, nothing is set in stone.

What do you do when you’re not cooking?

Family, Family, Family.

What is that one kitchen tool you couldn’t live without?

My tasting spoon, it is always on me.

What is the best compliment you have ever received?

My greatest compliment, is walking around the dining room, and seeing our customers smiling, sharing their stories, and enjoying the dishes I have created for them.

What is the most difficult dish to make?

There is nothing difficult, but the most expectations are on the simple dishes, like a simple pasta with marinara, or a perfectly seared Salmon, the devil is in the details.

How would describe your cooking style?

Aggressively Evolving.

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