Book Synopsis
From a young age, Chef Rey was interested in cooking, learning from his mother and grandmother. Yet, when it came time to attend college, he put his culinary passions aside and attended Texas A&M University. Upon graduation, he pursued a career in the oil and gas industry as an Operations Manager for Andon Specialties, Inc.
Yet, while Rey’s career in that industry heated up, his passion for cooking continued to burn even hotter. At the age of 37, he made the life-changing decision to enroll in the Culinary Arts, Associate of Applied Science Program at The Art Institute of Houston. He would go on to graduate with honors in 2004 and start the creation of his personal brand, “Chef Rey.” This cookbook is a collection of his clients favorite early recipes. ‘It’s All About Color Because We Eat With Eyes!” There has to be color on the white dinner plate and Chef Rey displays that in every recipe.