Learning Interests
Learning Interests
Time Zone
Time Zone
(GMT+05:30) Asia/Kolkata
Location
Location
India
Certifications
Certifications
No records
Learner on LiL
12 Completed Sessions
Last Session:
Tue Sep 25 2012 at 09:00 pm EDT
Last Log-in:
Mon Mar 5 2012 at 02:42 am EDT
On Learn It Live Since:
Wednesday Oct 27, 2010
Food has played a momentous role in my life starting when I was much younger. Coming from two very different families, one influenced from the south and the second from a heavily influenced French cuisine. I found cooking to be my calling. My start began as a prep cook at the Mansion on Turtle Creek in Dallas, Texas where I spent my hours peeling potatoes, killing lobster and tying corn husk bows. This was necessary to achieve the goals I had set in front of me. Soon I would be setting up a hot appetizer station as well as my pantry station…and then one after another, station by station I eventually achieved sous chef under the Southwest Legend, Dean Fearing. After several years I began as an executive chef at Shinsei in Dallas. It was a pan asian/open concept sushi bar. It was then that I was approached by Top Chef for Season 3. After competing on the show and achieving great success as a finalist and fan favorite, I moved to San Francisco to continue my education in food and wine. I spent 3 years working for various wineries pairing wines with foods selected from local farms. I learned a tremendous amount and became the US Ambassador for Terrazas de los Andes, a Moet-Hennessey brand. In all of my travels my basics have stayed the same. Food: Seasonally Influenced American, focusing on sustainable proteins while utilizing fresh, organic, and local produce. Color: Kelly Green because green reminds me of grass, vegetables, and life. Inspiration: That the lives of today should use our resources to meet today’s demands and preserve our environment so that tomorrow’s generations can meet their needs. Salad Dressing: Ranch…it reminds me of Texas and it contains mayonnaise. It is the glue that holds us together. And who doesn’t like herbs and mayonnaise together?
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Chef Dave Martin gained notoriety as a Chef-testant and finalist on the first season of Bravo's Top Chef winning viewer‟s hearts and palates with his intense layering of flavors and vivid descriptions of his dishes. Serving up approachable yet sophisticated takes on old classics, like his signature Black Truffle Mac „n‟ Cheese, he has become a hit from the streets of NYC to the shores of St. Tropez. Years after his season ended, Dave finds himself and his food continually in the spotlight. But Dave‟s road into the culinary world was far from traditional. After leaving a successful career in the technology industry, Dave chose to pursue his real love and passion for cooking with the ultimate goal of making people smile through his food. Graduating with honors from Le Cordon Bleu in Pasadena, California he formed his own catering company, “As You Wish Catering” and became the Executive Chef at XO Wine Bistro in Manhattan Beach, California. The first season of Top Chef debuted in 2006 and Dave quickly became a fan favorite winning more challenges than any other contestant (three in all). Finishing third, Dave moved to New York City soon after his appearance on the show and served as the Executive/Consulting Chef at Lola, Crave on 42nd, and VYNL restaurants introducing city diners to his creative take on comfort food classics. After much success at each restaurant, he moved out of the kitchen and onto new culinary endeavors. In 2009 he self published and released his first cookbook, Flavor Quest, Volume 1 and due to popular demand followed with Flavor Quest, Volume 2 in 2010. That same year Dave began teaching classes in American Regional Cuisine at The French Culinary Institute and also to executives from large corporations such as MTV, Oracle and NBC at The Culinary Loft in Soho. Earlier this year Dave created a line of Flavor Quest rubs and sauces (available for purchase at www.chefdavemartin.com) and is consulting on two projects in the city- a specialty sandwich shop featuring braised meats and The Frying Dutchman, a gourmet french fry food truck. Not surprisingly, The Frying Dutchman immediately gained a cult following as soon as it hit the streets mesmerizing french fry fanatics with Dave‟s signature sauces such as prickly pear mustard, lychee and sweet chili aioli and pink guava ketchup! In addition Dave travels around the country as a guest chef for various Food & Wine Festivals, winemaker dinners, consulting projects, auction dinners, corporate and private catering events, and pop-up restaurant appearances. Through these events he has built solid relationships with the University of Illinois (Champaign-Urbana), The Culinary Loft in Soho, The French Culinary Institute, Certified Angus Beef Brand, Cisco Systems, Perfect Puree and many more. Firmly believing in giving back to the community, Dave supports several charitable organizations such as the Make-A-Wish Foundation, The American Heart Association, Ronald McDonald House (NYC), Leake & Watts, Greenwich House, Share our Strength (Taste of the Nation) and The Special Olympics.
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Brendan is a former professional Ironman triathlete, a two-time Canadian 50km Ultra Marathon Champion, the creator of the award-winning line of whole food nutritional products called VEGA, and the bestselling author of the Thrive book series. He is also the founder of a national, organic, plant-based, whole food delivery service called Thrive Foods Direct. Recognized as one of the world's foremost authorities on plant- based nutrition, Brendan is a guest lecturer at Cornell University and presents an eCornell module entitled "The Plant-Based Diet and Elite Athleticism."
The Technology Association of Georgia (TAG) is a leading technology industry association dedicated to the promotion and economic advancement of the state’s technology industry. TAG provides leadership in driving initiatives in the areas of policy, capital, education and giving, and also brings the technology community together through events, initiative programs and networking opportunities. TAG serves as an umbrella organization for 27 affinity groups, or societies, including Women in Technology (WIT). Additionally, TAG’s charitable arm, the TAG Education Collaborative, is focused on helping science, technology, engineering and math (STEM) education initiatives thrive. For more information visit the TAG website at www.tagonline.org or TAG’s community website at www.TAGthink.com.
As a three time cancer survivor, psychotherapist, author, workshop/retreat leader, yoga instructor & Reiki Master, Pasha brings her unique personal and professional experience in supporting and guiding people through life challenges. In 2003, after moving from Ireland to New Mexico, Pasha founded Creative RecoveryTM, a series of workshops that activates the creative process, empowering participants to live passionately, transforming their greatest challenges into their greatest triumphs. The program is designed for people who have reached a point of crisis and are seeking support. It is for everyone who wants to live life in search of what really matters to them. Pasha works with treatment facilities specializing in trauma, addiction, grief and loss and also brings her expertise to helping people move beyond a cancer diagnosis. She has produced a yoga DVD and two meditations CDs as part of the “Intimate With Change Yoga & Meditation Series”, and her forthcoming book, ”Third Time Lucky: A Creative Recovery” is due out in 2012. Through her workshops, speaking engagements and private practice, Pasha’s mission is to empower individuals to live passionately and transform life challenges into profound learning and healing experiences. For more information please visit www.pashahogan.com.
I am the co-founder and head of product development at Learn It Live. This is my academy page where I hold my classes and demos.