Chef Terrance has been slicing and dicing, and grilling and glazing professionallyÂ since attending The Art Institute Culinary School in 2012. Plying his trade inÂ kitchens ranging from CafÃ© Green, a vegan restaurant, to the local Italian queenÂ of small plates, Chef Isabella of Graffiato; Chef Terrance has developed his ownÂ voice while remaining eager to hear what others have to say culinary-wise. ChefÂ Terrance’s philosophy on food is rooted in nutrient density, clean and robustÂ flavors, soul, and language. Language is how we all communicate with oneÂ another and nothing transcends and obliterates barriers better than good grub.
Leaving a professional background in Finance and Communications, there’sÂ nothing more important in Chef Terrance’s experience than engaging inÂ substantive dialogue, good food, and group meals which create bonds. SharingÂ meals together defuses tensions, promotes reasoning, exchanges ideas, andÂ promotes cross cultural awareness, appreciation, and celebration. In a wordÂ food =’s UNIFICATION according to Chef Terrance. And when food is packed fullÂ of nutrients, delicious flavors, soul, and coupled with great communication, then itÂ is serving its nourishing and blissful purpose.