I'm not a chef, or a even a professional cook, at least not yet. The things I know about cooking, I learned in my mother's and my own kitchen. I was fortunate enough to have a mom who makes great food, and I grew up appreciating the work that went into a well-prepared meal.
Once I started experimenting in my own kitchen with the different types of cuisine, I lost my fear of these foods. I spent hours pouring over recipe books, researching online and salivating over the prospect of creating new tastes. Put me in aisles of fresh produce, or in a farmer's market, and I'm like a kid in a candy store-- overwhelmed at the different ideas and combinations that come to mind. I believe that fresh food is the key to great cooking. I always strive to use ingredients that are as close to their natural form as possible.
In the last few years, my culinary curiosity had become a full-time obsession. My honey is a food adventurer of sorts, so no dish I cook ever goes uneaten. I've grown addicted to the instant gratification of the praise that comes with cooking great meals. I've recently enrolled in a chef-training certificate program and am working my way towards an higher level of cooking. I've always been fairly laid back about my attitude in the kitchen, so donning the chef whites every week has forced me to look at the experience of creating food with new eyes.
Mistakes are made in my kitchen, like anyone elses. Things get burned, bread doesn't rise, sauces don't thicken, and sometimes meat gets overcooked. But when you start with good quality food, it really is hard to go far wrong.
If you want to be listed in any of these pages or have a great recipe to share, please contact me.
I hope to add new sections as the site grows, so stay tuned, and give me your feedback via email, or through posts.
Salut!