Private Chef Robert Henderson, NV, United States

Future of infusion

I am a free form chef meaning i feel no boundries, nothing is impossible, and there is always something to learn. I combine my arts in food with all culture and bring one culture and infuse us together as one.

Started cooking at a young age. Mixed different flavors from savory to sweet from American to French to Asian and beyond. Always experimenting with flavors. I worked as a line cook at a local restaurant in Atlanta GA for 4 years, cooking traditional American foods. Moved to Las Vegas NV and started work at my new home, cooking in a fine dining atmosphere, which served steaks and seafood. This job gave me the oppurtunity to come up with my own special recipes. Which i used to take traditional french recipes and mix them with Asian influence, while taking American BBQ and fusing it with a twist of Thai. I would continue this job for 8 years always mixing cultures to combine unique dining experience. I have recentlly been a kitchen manager in the Grand Canyon and run a kitchen that bases on Asian, American, and Italian influences. As of March i will be working in Utah at the River Ranch Grill where i hope to learn even more about our industry. In my past I have done multiple weddings, parties, and social events on the side, writing my own recipes while taking influence from the party. I would deaign layouts and tasti bc s for parties to see. I am most recently writing three cookbooks the first is a vegan book where i work on the showing of substituting the original bland meals people think of with an infused style that will have anyone who eats meat not knowing much of the difference. The second book i am writing is a traditional American cuisine book which I am translating into Polish for my friends and family in Poland to share with there friends and beyond. The third is a mixture of all culture's where I will infuse culture into cculture, bringing a sense of bonding between us.

African, American, Asian, BBQ