My culinary Career all started when my Dad was working at an automotive shop called AAMOCO, which his boss was an abid foodie and that was where i learned the start of my passion for cooking. while i was with my father at work i had the opprotunity to try and taste test a massive array of food ranging from snakes, eel, moose, possun, rabbit, shark, bear, caribou, and even many more which just kept the "spark" inside of me to grow more and more. Then soon after that i was helping my mom part-time while i was still in elementary school where i worked as a bussboy at a Pizza Shoppe by my house, because my mom was the AGM, and continued that job till around 5th grade where i started to focus on my schooling, then soon after around 8th grade i started working at a family owned Italian Restuarant called Johnny c's, where i stayed for about a year and a half then i helped open the Islamorada Fish Company within a BassPro Shop, soon after that i worked at a private club named Leawood South Country Club, then going into my sophmore year of High School i picked up a job at a Night Club/bar where i became a dish washer then moved to line cook where i stayed for almost 18 months when i then started going into my Junior year of HS.
7 Years
hopefully after i graduate id love to open a bakery, or small restuarant cantina of my own..
Italian, Korean, Thai
Anthony Bordain, Andrew Zimmerman, my Mom and Dad
Gallery ...
VIP B-DAY cake
VIP B-DAY cake with vanilla bean icecream on choclate boat,
Birthday cake with choclate mousse basket weave and around
Birthday cake with choclate mousse basket weave and around
AD:January Chef of the Month is Douglas Wodja - Executive Private Chef - Confidential, TX
