I have worked for some of the finest Japanese and Asian Chefs around the world and one thing they DO NOT mess around with is their sushi rice. It takes months, even years before you are allowed to cut fish in a sushi restaurant, it always starts with the rice. How the rice is prepared and how the fish is cut can and will affect the flavor of your sushi.

This is a recipe I learned from the great Chef Rodelio Aglibot. He used to spend 12 hours making this broth, but I found a way to simplify it a bit. If you have the time to make this right and get the right ingredients you can make a truly authentic broth that can be used for ramen, udon or soba noodle dishes as well.

This is a dish I learned back in China when I was opening Sesame Restaurant in Hong Kong. It was executed to such perfection that just knowing the ingredients and at what time to cook them made this such an easy dish to master. I have since made this dish for my “Dekoi” dinners and they never seem to disappoint.

This is a fantastic way for you to marinate any steak. This marinade works for many different types of steaks (NY Strips, Ribeye, Skirt or filet) This marinade recipe was taught to me by many different chefs around the Chicago area.

This is my favorite style of ceviche. It is a mix between Bahamian and Peruvian style ceviche. Using fresh ingredients and fresh citrus really make this ceviche a perfect fit for any hot Miami day.