Chef Fred started cooking at an early age, helping with the meals at home. By the time he was in high school, he was cooking complete meals, and in college when all of the other students were eating in cafeterias and fast food establishments, Chef Fred and his roommates enjoyed regular meals of home-style recipes that Fred had learned early in life.
Although he never had any formal training or worked directly as a professional chef, he did gain insight into the food service business as a waiter, as a bartender and eventually as an architect designing and building cooking facilities. Even while he maintains a practice as a professional architect, Chef Fred continues to pursue his passion for cooking.
Over the years, Fred’s friends and neighbors have come to appreciate his cooking talent as he contributes to 
dinner parties and functions where his neighbors and friends gather. Recently Chef Fred has been volunteering to cook for functions at his church. He has also participated in informal classes with the Rouxbe Online Cooking School and the Bleu Cooks Classes at the Texas Culinary Academy.
While many chefs concentrate on Nouveau Cuisine, Chef Fred prefers to prepare more hearty fare. Nouveau or Nouvelle Cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. Home-Style cooking uses fare that is more basic and is more akin to the Cuisine Bourgeois; the working-class cuisine of bistros and homes, but with recipes developed and prepared to please most any appetite.
