About me
I started cooking when I was very young. Have always love to browse cook books, looking for inspiration. Love to try new techniques and food combinations. Two grown children, so it's now just the two of us. Specialty is baking, but since I was diagnosed with Celiac disease,have had to learn a new way of baking using different forms of flour. Still experimenting with it though and learning what works and what doesn't. Presently working as a Cook in various establishments, preparing to challenge my Professional Cook level 2. Then hopefully move on to my Red Seal Certificate
Cooking Influences
I would have to say that my influences are mostly old fashioned home cooking. My mother was British, went through WWII in England, so alot of my early cooking experience began with her and the way they cooked during the war. They had to become eventive because a lot of the time they didn't have all the ingredients needed to make thing. Along with the basic home cooking I was married to an Italian and needless to say learnt how to cook Italian the right way. The other influences that affect my cooking are the fact that I am a Celiac, so anything gluten free interest me. I also throw into my cooking the Greek and Asian inspired dishes
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