FOOD COURT
Kenzie
pastries
Personalized Cupcakes
on him—KASA of Orlando. He started out as a dishwasher and
prep cook making $9 an hour. He was willing to do whatever
it took to get to where he wanted to be. He worked 40hrs
at KASA, 40hrs as an overnight security officer and on his off
days he worked as a short order cook at a local coffee shop
just so he could spend as much time in the kitchen as possible,
perfecting his craft.
Birthdays & Baby Showers
Engagements & Weddings
Cake Pops & Mini Dessert Shots
He continued to grow and progress as a Chef and in two short
years he became an Executive Sous Chef. Although this was
a tremendous accomplishment for him, it wasn’t enough. He
always had the mentality that he wanted to be the owner and
not the worker, so during his climb up the culinary ladder
he also continued his private work and special events as a
private/personal chef. His goal was to bring the upscale feel
and presentation of fine dining to everyday foods, enhancing
people’s perception of food to a new level. He says, “Food
should not only taste good but appease all your senses, which
is where I try to make my food differently.”
Most recently he took a huge leap and became a full-time
entrepreneur, operating as a private chef and caterer.
Although it hasn’t been easy, it is the best decision he has
made. “I wake up every day with a new-found energy and
passion for life in which I try to convey with each dish I
create,” he says. “My influences are New Orleans Creole and
Caribbean cuisine, which are my favorites. I also draw a lot
of inspiration from Italian, Mexican and French style cuisines.
I love the fusion of different cuisines, the idea of taking two
different things and combining them to create a new dish is
what I use to try and separate myself from just your average,
everyday Chef.”
To date, Chef Todd specializes in parties, weddings, private
dinners, catering and his very own Pop Up restaurant events.
He tries to always bring a personal touch to each opportunity,
giving each customer a uniquely different experience through
his food.
Chef Todd
321.352.9762
chefmtodd@gmail.com
321.437.3364
kenzipastries@gmail.com
VOL 4, Issue 2
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