The Odyssey of a culinary mercenary.

      First off I'd like to start by apologizing for the long gap between my post. There has just been a lot of changes in my life recently. Some good some bad but that's life its like a roller-coaster full of ups and downs but through the twist and terns you have to learn to sit back, enjoy the ride and keep your eye on the prize. Life is one big journey and no one said it would be easy which brings me to my topic

The Odyssey of a culinary mercenary. 

      Its been a long journey already but its only the beginning of my odyssey as a culinary mercenary. I have worked every position from dishwasher to general manager in corporate and mom and pop restaurants. Ive done everything from thousand person banquets to privet chef gigs so now its not about the experience its about being happy and excited about what I am doing. So not only have I had a lot of personal changes in my life lately but I have also had some big professional changes too. Back in the middle October, I step down as executive chef at a friends bar and grill restaurant in San Jose California due to conflicting ideals and overall concept. And I went to go work for Chef Salvatore Calisi down in Morgan Hill at Odeum, Artisinal Mediterranean cuisine. Some may know Sal from Dio Deca in Los Gatos where he received a Michelin star back in 2009. At Odeum we artfully make everything in house from scratch starting with our pizza dough/flat bread, pastas and gnocchi to all our deserts and gelatos. Oh and I Can't forget the awesome cocktails including a bacon bloody-marry and our extensive wine list. When I first herd about Odeum I knew I wanted to work there and be apart of something great. It took me making some sacrifices and working hard to make it into there tight knit circle, some of these guys have worked together for almost ten years. Its been a ruff transition but I think I have finally found a place I can call home. I just love and appreciate the attention to detail that went into this restaurant. Its defiantly one of the stricter kitchens I have worked in but when people are passionate about what they are doing nothing go's unnoticed. This restaurant pushes me to be a better me not only as a chef but in many ways. With exciting new projects on the way there is a lot of opportunity to learn and grow. This place has a great atmosphere and that family feel to it, we all got each others backs and we all work are asses off. We had some great holiday events for Christmas eve and new years eve that went very well for us. Were were crazy busy, had live music, and had a blast.

New Years eve with UFC heavyweight champion Cain Velasquez (center left), Chef Sal Calisi (left of Cain)

, Nash (far right)

      Now that the restaurant has slowed down a little bit I have some time to get back to my personal projects. I am proud to announce that Culinary Mercenaries Catering will be have its first official banquet later in this month. Super excited to finely get the ball rolling and it is gonna be ruff fitting in around my already tight scheduled but defiantly worth the effort. This is gonna be a good year so I will have lots of new updates and pictures coming soon. Please subscribe/follow me for more upcoming adventures in the odyssey of a culinary mercenary.