Starting from scratch--kitchen background:
I was enamored by the kitchen life at age 16. I began my first job working in a gourmet cafe in the dinky little town of Taylor, TX. Although the restaurant was not a big success, my fascination with the culinary and epicurean world flourished. At age 21, I enrolled in the Le Courdon Bleu Academy in Austin, TX (huzzah). Shortly after, I apprenticed at a 4 diamond resort in Montgomery, TX where my culinary knowledge expanded and my hunger for new food grew. Now I am on a pilgrimage to find a culinary style to call my own.
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| Sauteed scallops with a citrus vinaigrette and Japanese pickles |
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| The first dish I ever made for my wife |
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| Mirror presentation I did in culinary school |
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| Sashimi showcases |
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| Emergency watermelon carving at a friend's wedding |
Tough love--my relationship with parkour:
At the age of 21, I was at a loss of activities (cooking aside) to perform in my everyday life. I found myself at a want for adventure. One day I saw a clip of incredible athleticism and acrobatics--this is parkour. Parkour is the art of using movement in order to travel efficiently from point A to point B. I instantly engaged myself in training and memorized its disciplines and philosophies. After 4 years I was recruited to a team where I currently teach and share this discipline with others.
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| Jump Utah's Team Fight or Flight (feat. Ninja Warrior Brent Steffensen) |
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| Team Fight or Flight after our performance at The Grand America Hotel in SLC |
I hope this manifesto of my adventures enlightens, inspires, and entertains you. In the years to come I will post many fascinating and flavorfully fun excerpts of my life. 'Til then...
Train safe, taste everything, and never stop moving.
Stephen
Stephen, thanks for sharing your adventures. It sounds like things are going well. So what kind of performance were you doing at the Grand American?
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