Dining

Q: What do you enjoy most about working at Redwood Terrace?

A: I enjoy the immediate feedback. It’s easy receiving praise or criticism in Las Vegas or New Orleans, but we cook for a constant clientele. All of our masterpieces and missteps better prepare us to serve our residents

Q: How would you describe your cooking style?

A: I am patient. If you start with a positive and effective plan, the rest falls into place. Senior living requires diligence which seldom translates to speed.

Q: What’s your favorite item on the menu?

A: My favorite is our breaded veal with wilted arugula and grape tomatoes with a lemon vinaigrette. It’s simple and light.

Q: What do you like to cook at home?

A: We eat a lot of Mediterranean food at home, which allows me to practice many different cuisines. They’re mostly well received, even by my six-year-old son.

Q: What’s a tip or technique you use in the kitchen that people may not know about?

A: Whenever you’re cooking with sugar, you can add a bit of white pepper. This elevates the sweetness, so you are actually able to use less sugar in your dish.