cheftanner

I am a classically trained chef with emphasis on French haute cuisine, regional Italian cuisine and Asian cuisines, including Thai cuisine, Japanese cuisine, Chinese cuisine, Korean cuisine and others. I also dabble in Indian cuisine, Mexican cuisine as well as Moroccan cuisine. I have been playing around with some Molecular Gastronomy items as well as it is something new and fun. I am extremely interested in foodand cultureand their interaction. Most of my interests delve into the cultural history portion of the realm. Why have I gotten into this realm of food? I love to eat, I love to talk about eating and I love to find out why people eat certain things, particularly based on their cultural preferences. My hospitality industry research interests include sustainability in the industry, foodservice safety, and consistency in the workplace. Much of my humanities based research and writing is concerned with cuisine history and sociology.