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LAWRENCE STRICKLAND |
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I chose to become a chef because of my mother. She made home cooked meals every night and was a huge influence on me. I started taking vocational classes in high school and have been cooking ever since. I attended the American Culinary Academy in Orlando, Florida where I received my degree in the Culinary Arts and have held the title of Executive Chef for the last 6 years. Some trends I see for 2008 are the use of local items, healthier offerings, and guests highly knowledgeable about food. The organic and all natural movement will continue to increase, and more super foods that provide health benefits will be used. Guests are starting to take consideration as to what they eat, and continue to educate themselves. For that reason we will see a lot more complex twists on traditional cooking techniques and flavors used in mainstream restaurants. |
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| Download Recipe - Tomato Basil Soup |
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