First Time Cooking

About the Book

This book is about worl-class cooking fit for first timers. For mor information, feel free to email the author with any questions at chefdavila.com.

About the Author

Please allow me to introduce myself. My culinary career started when my desire and passion for cooking came when my job ended in the computer fi eld. I went to school in Chicago where I also worked at the Arlington Race Track. It was a 24/7 Hotel operation with seven different restaurants. There were many hours of hard work which produce a good foundation to start my culinary career. Then I migrated back to San Francisco where I worked at the very upscale Restaurant Back Stage located behind the Opera House. There I learned to make Chocolate Ravioli, not to mention the colorful experience of the actors coming into to eat late night after the Opera. Next I took a detour to Nicaragua. I was the Executive Chef of Holiday Inn and Chef of the Year two years in a row. I loved my experience living in Nicaragua where I shopped at the local open air markets for fresh produce and herbs fi rst thing in the morning. Followed by going to the cattle farm to buy my fresh cuts of meat and poultry. Afterwards, I moved on to the fi shing docks to buy the fresh fi sh for the day. My experience in Nicaragua created a diversifi ed palate where I fused the local fl avors with the traditional American fl avors. Coming back to the States has encouraged me to continue my Culinary Education and now I have a Masters Degree in Culinary Arts. I am here in San Luis Obispo County ready to mix my bold fl avored food with the marvelous wines of the Central Coast. My services include Catering for small and large events, Gourmet Cooking Classes and Personal Chef Services. Please feel free to email me with any questions at chefdavila.com.