The journey begins:

Three years ago my Mom lived on a farm in Oxford, Pa, but my siblings and I lived in Hockessin, De. This caused my Mom to travel back and forth between the two, and Kennett Square, Pa was about the half way point. With that being said, my Mom would eat breakfast in Kennett Square a lot, so it gave her the opportunity to discover the restaurant where I would start my journey at. 

One day my Mom was telling me that she saw a really cute little shop as she passed through Kennett. She couldn't remember the name, but she remembered the yellow striped awning. When my step Dad heard her telling me about it, he recalled hearing that it was also a one table restaurant. Interesting, huh? I sure thought so. 

Since I was intrigued by what my parents told me, I got on the internet and thanks to google, I found Talula's Table. After finding their website and reading about it, I was only more interested in landing a job there. I was never exposed to dining of this sort before, because I was only 15 and just getting into cooking. I immediately called my Mom when I was done reading the about me section on the Talula's website and told her there were eight chefs; one chef for each guest sitting at the eight person table. At-least that is what I thought "eight course chef's tasting menu" meant at the time. Oh how I was so wrong.

Regardless if I knew exactly what was going on at Talula's Table or not at the time, I knew I wanted to stage there because Bryan Sikora was a graduate from the Culinary Institute of America. Since I wanted to immerse myself in food and learn as much as possible, I called Talula's Table. When I told the girl who answered the phone I was Dave Stewart and wanted to talk to Chef Sikora, she walked back into the kitchen to talk to Bryan. Let's just say she wasn't so good at holding the phone up to her shoulder to prevent the person on the other line from hearing; I heard everything that was said. "I don't know who Dave Stewart is, so tell them to leave a message and I will return the call," said Bryan Sikora. So all's I thought there was to do was just wait and see if I hear back from him. 

Then I learned a lesson that will benefit me in my future and help me reach all of my goals; to be persistent. It sure helped me get the stage opportunity at Talula's Table. I called and called until I finally got to talk to Chef Sikora on the phone. I was so excited to hear him ask me if I could come in and talk with him. Going to talk to Bryan Sikora at Talula's Table was the start of an experience of a lifetime and an opportunity to be a sponge and absorb as much as I can from such a creative and great restaurant. 

The kindling of the flame:

When I was 14 I found out my sister was looking to go to the Culinary Institute of America. At that point, I had no idea what the CIA was (besides the US federal agency) and couldn't of even guessed what culinary meant. I was soon to discover a passion of mine, and I did not even know it.

I got home from school one day and my mom and sister were nowhere to be found, so I called my mom. My Mom told me her and my sister Katie were visiting the Culinary Institute of America. When they arrived home that night I was so interested in seeing what that school was about, because I knew nothing about it. I clandestinely looked at all my sisters pamphlets. I was really interested, but I wanted to keep it quiet because I did not want to be a "copy cat."

Turning through the pages of the Culinary Institute of America's prospective students brochure and seeing all of the magnificent pictures of food really sparked my interest. I really began to research culinary arts and discovered the chefs that became my inspirations.

After reading about my inspirations like Thomas Keller, I discovered that food is not only an art and a way to express yourself, but a way to make people happy and give them enjoyment. Growing up I always knew that regardless of what I do I want to make people happy and inspire them; cooking for people is a great way to do just that.

"When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about." - Thomas Keller

The beginning:

Seeing through the garnish is like unlocking a closed door to the realms of a different world in which a whole new perspective is let out. Just like most people, I was blown away by gorgeous presentations that I saw by Thomas Keller, Grant Achatz, and local chefs. All inspirations that fueled up my passion and drive that made me want to immerse myself in food. However, behind the food on the plate presented so beautifully there is a story; a story that created a philosophy and a vision - a journey of experiences that shaped the people in the kitchen preparing and cooking your food. So, here I am sharing with you my experiences to the start of my culinary career. The purpose of Seeing Through The Garnish is to look past the micro greens around a plate or the julienned watermelon radishes in a hay stack sitting atop a snapper crudo; it is to give you an insight of the restaurant and the chef from the inside out. Not only from the kitchen, but from the heart and soul of an aspiring chef where the footprints to the start of my journey of food and cooking will be examined and explained.