2005 – 2015:
Many of my restaurant customers encouraged me to produce my sauces to package and sell to the home consumer. Test-marketed my Demi-Glace, Lobster Bisque and Chicken Veloute at a William Sonoma and received close to 90% positive responses from people who tasted these sauces.
As Executive Chef at French Gourmet Steak House in California, I formulated my French Gourmet sauces. It was during this time that I started to make places to produce them.