I have been cooking and teaching others to cook for over ten years. I’ve been a cheesemonger, run my own private chef business, planned events for catering companies, apprenticed in pastry kitchens, tested recipes professionally and eaten my way around the world.
At the age of five I showed up to the dinner table wearing suspenders and little else and told everyone I wanted to eat "my fun way" from there on out. The golden rules are: don’t be afraid of salt, embrace that fat is flavor, go bold with acid and laugh while you cook. I was made in the Midwest, came of age in New York City and for act three I've come ashore in the sweet, sweet port of San Francisco.
I have a mind that feeds on finesse and a sweet tooth something fierce. I live for bold flavor and circumstance alike. Raw tomatoes are the only edible I will not eat and I am happiest over a bubbling pot of slow-cooked stew, explaining the miracle of the Maillard effect.