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Would you believe me if I told you that musicians and chefs have a lot in common? It’s something that took me years to realize and to this day, I keep discovering new ways these two passions of mine cross over.
When I first started playing music, I admit that I was only volunteering to play guitar so that I could get out of class. Eventually, I learned that I really enjoyed making music, so I stuck with guitar and even started playing the drums.
I loved music so much that I went on to study Humanities and Music History at Florida State University, where I had the opportunity to study Jazz Percussion with the professor of the School of Jazz. While in school, I was also cooking part-time at a restaurant called Clusters and Hops, which is still in business today.
It was in Tallahassee where I met a group of guys who would eventually become my bandmates. We formed a Southern Rock band and went on the road for 10 years. When our band decided to part ways - you guessed it - I went back to my other passion.
What drew me the most to the kitchen was that, similar to making music, it was a wildly creative outlet for me - to be able to whip up delicious dishes on my own. I quickly realized that I got the same gratification when people enjoyed my food as when fans were dancing to my music!