On version 2.0.....

     The seared Mahi and local roasted pineapple dish that is on our current menu is actually a dish that I came up with 5 years ago. I had it on the menu when I worked at the Four Seasons in Miami. It's basically the same concept but executed with a better technique and plate presentation. One thing that I always like to tell my crew is that we are all cooks, and we will always be cooks. A lot of younger guys  have their minds set on trying to get a name on their jacket, they forget that the most important part of being a chef is being a cook. In the end the respect you get will be based on what you know and what you can pass on to the next generation. What's the point of having a title if you can't  work the line or show anyone how to sear a piece of fish . Cooking is all about staying motivated, inspired, and always looking for ways to improve and surpass your current skills. The moment you loose track of that is the moment you become stagnant and when you become stagnant you become that guy that still sprinkles parsley on the rim of the plate or the guy who is still putting foams on everything that goes out to the dining room.  This dish is a 2.0 version of the original, the techniques used to make the plate have been revised and many plate presentations have been considered. This version is a result of staying dedicated and focused on learning and keeping up with what's going on in the culinary world.