Bonjour, and thank you for holding the door open for me. I’m here for inspiration — to find it, offer it, and exchange it without pretense. Food has been my craft, my compass, and occasionally my salvation. I’m a Freelance Mercenary Chef, roughly three and a half decades deep, shaped more by the fire of real kitchens than any institution. I work where I’m needed, adapt to what’s in front of me, and let the ingredients speak before I do. Looking forward to learning from you all, contributing where I can, and sharpening the craft together.