On these pages, through the photography of my good friends Terry and Debra Hart, I am excited to have the opportunity to share my culinary ideas with everyone I have had the good fortune to meet during my long career as a Chef. What I emphasize at my cooking school is creativity. So with this book as a guide, I encourage you to experiment by customizing my recipes to get something that you really like, merging my experience and cooking style with your own creativity. Don’t be afraid to combine a recipe of mine with an idea of yours that spontaneously springs from a feeling – olfactory, gustatory or intuitive. Sometimes it will result in failure, but remember… the best inventions are created through trial and error. Buon Appetito!