About me
Don't get to cook professionally anymore, thanks to a work injury (when waltzing with a freezer, don't let it lead) but I have not lost the passion for cooking. In my life I've run across a lot of chefs who proclaim their skill at cooking, and they're right, they may have great skills, but the ones I admire are the ones with the passion for cooking driving their skills. Give me a someone who only cooks at home but has a passion for cooking over some professional chef without any passion for food, anyday!
I love food, everything about it, from the moment I hold in my hands, to the cooking, the presentation, to the satisfied look on someone's face after they've had their first bite (well, hopefully it's a satisfied look). The passion is why I chose what I did for a living. I did the restaurant management thing for a while, hated every minute of it! I missed the kitchen.
If you have a passion for cooking you're in the right place, and I tip my hat to you.
Now get cooking!!!
Cooking Influences
My mother, Genevieve. She took me food shopping all the time with her. She told me things about food that I saw on the shelves, what you could make with them, etc. I learned more from grocery shopping with her, and in her vegetable garden than anywhere else.
I miss you mom.
Chef Jim Polston, may he rest in peace, told me when I was a teenager, "if you're going cook something, might as well make it taste good" been my goal all of my cooking life.
He also said a slice of cheesecake was $2.99, but if I added a drizzle of raspberry sauce, couple of berries on top and a sprig mint leaves, it was $5.99. I realized I could maybe make some money at this food thing. Little did I know back then I was falling in love with cooking. I have never regretted it. Working for Jim was an incredible experiance and I learned to respect what I was doing.
United States Chef
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