Recipes I Stole

This book comes to you because I am finally ready to share my knowledge about cooking and my journey to get here. But this story can only be told through my eyes and my camera lens. I have taken these photos throughout my career, some even taken before digital cameras. Most are less than perfect, but that's ok with me. What's important to me is that you have no doubt that this book is made with love. The way I see it, food is a means of expression with a pinch of knowledge and a dash of creative freedom...

This book comes to you because I am finally ready to share my knowledge about cooking and my journey to get here. But this story can only be told through my eyes and my camera lens. I have taken these photos throughout my career, some even taken before digital cameras. Most are less than perfect, but that's ok with me. What's important to me is that you have no doubt that this book is made with love. The way I see it, food is a means of expression with a pinch of knowledge and a dash of creative freedom...

CHEF CUBIT HAS OVER TWENTY YEARS OF EXPERIENCE IN THE HOSPITALITY INDUSTRY, cook-ing and managing for some of your favorite cruise lines and resorts; Including Norwegian Cruise Line®, Fairmont Hotels and Resorts and Starwood Hotels and Resorts—The Luxury Collection. He is also one of the last graduates in the United States with a degree in Le Cordon Bleu Culinary Arts be-fore the school closed all U.S. campuses in 2017. Chef Cubit lives in the Austin-San Antonio metroplex with his wife and son. His hobbies include traveling, fishing, woodworking, photography, and playing team sports.