![]() “Mainly because he expects a lot, which is not a bad thing,” Dwayne said. Working for John Currence is challenging. Harnessing his picky and meticulous nature, he attended the New England Culinary Institute, followed by internships in Florida and finally, Las Vegas, where he was working when he landed his current position as Corporate Executive Pastry Chef in June of 2010. “Then, after I made my first croissant dough,” he said, “that was it, I just knew. I remember growing up with my mother and my grandmother baking pound cakes and sweet potato pies,” he said, “and those types of things were really what I enjoyed the most.” When Dwayne decided to go to culinary school, naturally he gravitated towards the baking and pastry program. When it comes to baking, though, it’s another story. No wild game or seafood (other than fried catfish or redfish), he sticks to the basics with savory food. ![]() Squeamish around the slaughter of wild game common in his family’s traditions, Dwayne admits that he is a picky eater. Growing up on the Gulf of Mexico way down in Boothville, Louisiana (southeast of New Orleans in Plaquemines Parish), Dwayne’s family did a lot of home cooking. ![]() “My motto is: I’m not responsible for girlish figures or sugar diabetes.” Photograph by Newt Rayburn. ![]()
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