Southwest cuisine is renowned for its flavorful and succulent dishes. Chef Curtis Brown celebrates the Chautauqua Lecture Series Southwest Week by exploring the techniques for preparing tender, juicy steak fajitas, emphasizing the importance of knife skills and marinating.
Brown is a seasoned culinary professional with 20 years of experience in the restaurant industry, having worked both front of the house and back. With expertise in menu development, team leadership and culinary innovation, he has honed his skills in diverse kitchen environments. Throughout his career, Brown has demonstrated a passion for delivering exceptional dining experiences and fostering a positive kitchen culture.
