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What is your signature dish? Ooooh... venison haunch steak, game jus (made with port, red wine, premier veal jus shallots and finished with game glacé) served with parsnip purée, pomme fondant, glazed chantennay carrots, and crispy kale.
What advice would you give to a young chef just starting out in the industry? Work in kitchens where they’re still cooking. Learn the basics, learn how to work with fresh ingredients and taste absolutely everything!