I have eaten and cooked almost every cuisine around the Mediterranean and the adventure continues. I am more to the 'comfort food' (with a touch of fusion) side of the kitchen than the molecular gastronomy or haute cuisine side.
As a Research Chef, I experiment with, and spin off of great approaches to the tried and true recipes I find, working to incorporate as many elements as possible from my tidy piece of paradise in Michigan - Walnut Ridge Farm - into products for Walnut Ridge Farm Foods, Inc.
My line of unique and exciting condiments - SouthWest Brand Pepper Sauces - is on the market. Email me to learn more at [email protected] and at http://swbpeppersauce.com I'd love to hear from you!
For me, food is a special dialect - the language of it's people.
We nourish, sustain, excite, stimulate and bring joy into the world by our efforts in the kitchen and by sharing the fruits (vegetables and meats) of our labors.
My motto is: "cooking well is it's own reward". www.facebook.com/ChefAmosMiller
& www.facebook.com/WalnutRidgeFarmFoodsInc 'LIKE' me there!
Paula Wolfert, Jacques Pepin, Wolfgang Puck, Alice Waters, Thomas Keller, Gordon Ramsay, Daniel Boulud, Tom Collichio, Austin Leslie, Pack Wong, Amanda Freitag, my West Virginia and Texas roots, and my Dad, Bill.
Awards, Honors and Societies
American Culinary Federation (ACF);
Research Chefs Association (RCA);
Personal & Private Chef Association (PCA);
National Restaurant Association (NRA);
Michigan Restaurant Association (MRA);
Slow Food USA
Research Chef, Personal Chef, Special Event Chef, Consultant