Rhythm Kitchen

With over 42 years of experience in the culinary industry, I've held roles ranging from Line Cook to Executive Chef. After earning my degree from Le Cordon Bleu College of Culinary Arts-Scottsdale in 2011, I initially planned to open a small bistro. However, after conducting a cost analysis, I realized that operating a food truck would be a more affordable and flexible option, allowing me to bring my food directly to festivals rather than waiting for customers to come to me.