What influenced me to become a chef? Simple straight forward flavors.

Without a doubt it has been my foundation.

Having a Filipino dad and a mom born and raised in Kentucky laid the ground work for a very diverse menu.

Dad gave us the “FUNK” as we say and mom only cooked maybe 5-6 basic things. One of my favorite things and a “Mrs. Mary Special” was white bread, American cheese and a slice of tomato. I still love it and made it for everyone here at the MEC last week.

It was so familiar to everyone. Take a look.

Mom added the tomato to slow us down. If it was just grilled cheese she would have had to make seconds. She always told us, “You can put a tomato slice on any plate in Kentucky.”  She hates to cook.

There is nothing wrong with the familiar.