I started cooking as a teenager and fell in love with the craft. Learning new techniques and researching food is something I love. Food brings people together as well as different cultures. I started cooking at the age of 17 in a French/American restaurant called Rio Grande Grill in Weslaco then at Cortino's Italian restaurant in Mercedes. In those years working at these places I learned the importance of made from scratch cooking and the importance of putting love into your food and they really helped guide the rest of my career. I went on to cook at Gaucho's and Cornerstone Grill and Bar and learned all about the catering business and taking care of clientele. Some years past and went on to Pepper's at uptown and learned new techniques and using Woodstone ovens and the care for quality steaks. After that I was ready for a larger role. I got a position at Alhambra restaurant and auditioned for the Sous-Chef position. I reached my goal to become Sous-Chef. There, I learned about food sustainability and farm to fork cooking from Chef James T. Canter. Alhambra launched the Farmers Market and I put up a booth selling Wild mushrooms and helped out educating the community the different varieties. James and I went on to win the 2010 Paella competition at Cocina de las Americas at the CIA in San Antonio and Best taste for my paella at the International Food Show in McAllen. I currently teach at The International Culinary Institute at SUGAR in Pharr and am putting my knowledge of my past years into the minds of my students. I currently won the 2012 RGV Iron Chef competition hosted by the Cimarron country club and the RGV chapter of the Texas Chef Association. I hope to put more effort into the community and educate on our beautiful produce and meats you can find locally.