I think my love of cooking was inspired my love of desserts.

Unlike my grandmother, my parents didn’t serve dessert after dinner every night. So I made a deal with them. They agreed that I could have dessert as often as I wanted, but I had to make it myself.

As an eight-year-old, I knew nothing about the science of baking. So I did what any beginner would do. I turned to the boxed cake mix isle at the grocery store. I bought brownies, bar and cake mixes almost daily.

At some point, I realized I hated pre-made Betty Crocker frosting (you know, the kind in the plastic tub). So I looked up a recipe for homemade buttercream. This was my first experience following a recipe that wasn’t printed on the back of a box. I fell in love—not because I kept failing and making a mess in the kitchen—but because the frosting I made (when it worked) tasted so much better.

From there, I started making cake from scratch, as well as bread and pizza. Baking became my passion. My parents and friends took notice, and started buying me all sorts of supplies to help me on my journey. I was the only kid I knew who got a stand mixer for his 14th birthday. It did at times frustrate me that I had to be so exact with my measurements, so I figured I’d branch out creatively, and start cooking entrees.

In the beginning, a lot of my meals didn’t turn out so well. My first attempt at pork belly was undercooked by, oh, at least 10 hours. I kind of ran before I walked. I experimented with molecular gastronomy, sous vide and whipping siphons before I knew how to make a red wine sauce. This approach might not be the traditional way of learning—but it kept me excited and wanting to keep learning. Now, I prepare dinner and dessert for my family frequently. I also keep challenging myself by watching everything from ChefSteps to American Test Kitchen.

I created this website to share some of the dishes I’m proud of, as I begin the the process of applying to culinary school!