THE COOK, THE CHEF

A B O V E Y O U R E X P E C T A T I O N S

K A R A R E D W O O D

A C h e f , a C o o k , a C r e a t o r o f C u i s i n e . W h i c h e v e r , Y o u w a n t h e r i n y o u r k i t c h e n .

AYE

GET TO KNOW THE CHEF!

Everyone can cook something, but not everyone has the ability to make you feel something with their dish. To make you eat a second plate even after being full, to make you smile, to make you laugh and to make you mad when there's no more. Can you?

What made you decide this field?

I've always enjoyed being in the kitchen. Cooking has always been apart of my life. I love the food, the preparation and the presentation.

My cooking is an expression of how I'm feeling and what I'm feeling no matter when. I rarely use recipes. I bring something new every time I'm cooking. Regardless of how many times I've prepared that same dish. My favourite moment so far was making lobster. It was my first time making lobster and i made it bulk for the entire family. I've been cooking for many years, started when I was six (6) but that by far is my favourite moment. I however, still have much more to learn. Getting better at baking was something I strived toward. I was always a cook but not so much of a baker. I have been doing great in that area over the last couple of years and will continue to grow. My ultimate goal in life is to own and operate a homeless shelter and kitchen. So I chose to study and equip myself with the knowledge, so I am studying Social Work and Culinary Skills in School right now.

S H R I M P S T I RF R Y

With noodles, cut veggies, garlic powder, salt, pepper, paprika, parsley leaves, basil leaves, ginger, all purpose and spinach applied last to give it some bright greens (Do not put in for long, it does overcook very quickly)

C O C O N U TG A R L I C S H R I M P

With tomato, bell peppers, parsley leaves, basil leaves and garlic powder. Sprinkled with paprika.