In culinary school, I realized sauces were my passion. I was born and raised in Topeka and graduated from Seaman in 2004. The first sauce I made was the SWEET, followed by the SPICY and then my ideas started booming from these. I try to incorporate different BBQ styles from around the country and parts of the world. I have heavy vinegar-based sauces (North Carolina style), a mayo-based sauce (primarily in Alabama), mustard (Georgia and South Carolina), sweet chili style (Asian) and East African spice blend (Berbere dry rub).