He's Happiest in the Kitchen

Since winning Bravo's Top Chef Masters Season 3, Floyd Cardoz has been in front of crowds, fans and television cameras.

But spend any amount of time with the New York chef and he'll tell you he's happiest in the kitchen.

His passion was on display earlier this week as he prepared a three-course meal for guest at Apron's Cooking School. The school is located upstairs at Publix Citrus Park, 7835 Gunn Highway.

On the menu: Watermelon lime salad, grilled black pepper shrimp, sweet spiced braised short ribs, tumeric mashed potatoes and vanilla bean kulfi with citrus salad.

About 50 people attended the event, where Cardoz intermingled chef tips, stories about himself (he hates bananas,) and tidbits about Top Chef Masters.

"Nothing on the show is staged," Cardoz shared with the group. "They have cameras everywhere."

The culinary world was not Cardoz'z first calling.

After earning a degree in bio chemistry, the Bombay native found he had no passion for the profession. He had always enjoyed cooking so he decided to purue the hospitality industry. That eventually led to studying in fine restaurants in India and Switzerland before coming to New York City in 1987.

"I couldn't believe how happy I was," Cardoz said of finding his true passion. "I just wanted to be in the kitchen."

In the U.S., Cardoz created a name for himself as chef at Tabla restaurant, where he created a unique flavor by taking classic western techniques and complementing them with Indian spices. Tabla closed it's doors late last year.

"I don't cook from my head," he told the crowd at Apron's. "Always from the heart."

Also close to Chef Floyd's heart -- his family. He's been married for more than 20 years and the couple have two sons.

The diners at Wednesday's event lined up to meet Cardoz and get him to sign his cook book "One Spice, Two Spice."

"We look forward to the opportunity to bring guest chefs to our cooking school whenever possible," said Publix spokeswoman Shannon Patten. "Our customers truly enjoy the different personalities and level of experience these top chefs bring to the class."

Up next for Cardoz is his new endeavour as Executive Chef at North End Grill, which will open later this year.

Here are a few of Chef Floyd's kitchen rules:

1. Don't waste. Even a lemon peel can be used for zest on a piece of fish.
2. Use fresh ingredients. Spices like coriander and pepper taste better if you grind the seeds instead of buying it ready-made. A simple coffee bean grinder can do the trick.
3. Taste as you go. Taste while you're cooking so you can see how the flavor is developing.