Summary:
I really can’t pick one exclusive ingredient to work with, it always boils down to the freshness of any ingredient or where I get to find them. For example, the other day, I was down at KR market and stumbled upon some good dill by local vendors, so I was tempted to cook something with dill. I do cook for birthdays or special occasions at home. Got to be my fried chicken, But the only reason they will ask me to cook is for the variety. He immediately recommended me for promotion from Demi Chef De partie to Chef de partie..