More About Chef Nate:
Throughout my life I have been immersed in various facets of food-service and food production. I was compelled to learn more about food and attended the Culinary Arts program at The Culinary Institute of America. Throughout my time there and since then, I've worked on and worked with numerous projects and chefs from New York to Puerto Rico. I am now sous chef at the Museum of the American Indian's cafe in Washington DC. I look forward to assisting you with any project large or small from start to finish, and of course the quick tips in between!
Tuna Nicoise
|
Pan-Seared Pheasant Breast
|
Medjool Date and Fuji Apple Tart
|
| |
|
