Superkabza

      ART ON A PLATE Its somethings that people enjoy seeing everytime when  going out , the price you pay to enjoy what one has created for  you to love and enjoy. the simple things are the ones poeple enjoy the most. It's a piece of art on a plate, I do it for the love, the expression on your face when you see it,  how mouthwatering you get before its put down before you.  The ball of different textures, tastes and mix of balanced ingredients all coming together to make one flavor in your mouth is what makes me smile.  That's the only payment that really makes my day worth it and leaves a great smile on my face. It's a great pleasure too cook for you and to those I've cooked for theirs many more dishes to come, thanks to the passion boiling in me.  I wouldn't do this if I didn't love it or if I did it only for the money,  I take time in producing the best plate ever every time. From where  I started to where I'm g

Mushrooms Well some don't like them others have them with a source  to give them flavor, texture and a good look. For many  reason it's been know that mushrooms  are just dirty and the are a fungi and some are poisoners.  But these days we look on the bright side  and take a  look at the farmed ones and make the most out of them  as we stuff them Do ceviche and sear them while adding a lot on to them to bring the potential out of them.  From my side they are just bold and have just a natural taste umami. ( Mushrooms are rich in umami too. When mushrooms are added to a dish, the flavour of the main ingredient gets enhanced) and just texture. I mean when cooked the change shape size plus texture , if they are cooked at a low heat they let out water and it's just a mass in the pan, searing them coats them with a pan burnt flavor and smell  In the wok it's different but it does the same thing just that it gets smoky, and only a few pe

It's not always easy to do what you love in life.  This days it's all about money status and who did what.  I Cook for a living but no amount of money has driven me to do this,  I was always Mocked in college being asked "How can I got to school for cooking"          (Plating The  BIG  Group Four Hundred,         those type of weddings that have fancy  food cooked by us) In all this my friends got my passion building up in me and left me up to what I loved doing , the  pushed me in the right direction and never lost site of me. Because I remember at some point where I wanted to go cook in the military for a quick buck and my friend  stopped me and ask if it is about the money or what's in me. He told me to just let work itself out.  Getting my first job at the Michel Angelo Tower Parc Ferme restaurant made me see the industry and how to work your way up, then i developed more passion in a different stream but still in cookin