I’m a born and raised native of Springfield Missouri. I have a small two bedroom home on the edge of the city with my 8 year old daughter Alinea aka Turkey Bird. Aside from my love for Jesus, she is where my heart will always be. Being a father now, I think back to those early days and cherish the ability to pass along the same love and foundation to my daughter. Where I go, she pretty much goes too. I also have a large passion for cooking and being a Chef. I’ve cooked in some form or another my entire life but really became passionate about it in my early 20’s. I had had many cook jobs leading up to then but in 2013 I decided to go to culinary school at a local technical college here in Springfield. Many things had happened in the previous years and it had become time for me to nurture a gift I knew the Lord had given me.
If we are blessed to harvest game animals, we are a true trigger to table family. I am very adamant on processing everything ourselves. I was taught from a very young age that this is where the majority of people get lost when it comes to not liking wild game meat. As I’ve moved through my adult life and career as a Chef, I have learned this to be absolutely true. Proper handling, aging if appropriate and fabrication are essential. And if not done, it puts it at a great disadvantage before any cooking even begins. Cooking wild game can be tricky at times but is extremely rewarding. It’s a great thing to know exactly what is in the food you provide your family as well as where it came from.
The only thing I can say I love as much as what I have mentioned above, is sharing such with others. As God unfolds this new journey of combining my career as a Chef and passion for the outdoors, I look forward to sharing all that I can with others. Whether it be recipes, cooking techniques, butchering processes, foraging the great outdoors or anything else, I’m excited for this opportunity to explore yet more gifts the Lord has placed in my life.