From the time I was a little girl, I always dreamed of being a chef. I was only about four or five when I bought my first cookbook, and ever since then I have been obsessed with food and cooking. I used to stand over our old gas heater and pretend it was a stove, and I’d grab the little glass jars of spices off the spice rack and pretend I was sprinkling them into a pot and stirring it while my parents cooked. I watched TV shows like Yan Can Cook, Wok with Yan, Nathalie Dupree, Justin Wilson… pretty much anything food related, I would watch.
In my teens, I bought an endless number of magazines just for the recipes. Gourmet magazine was one of my favorites, but I would buy Woman’s Day, Family Circle, Taste of Home, Southern Living, and many others and skip all the articles except the recipes.
When I was in my twenties and early thirties, I began watching shows like Top Chef and many of Gordon Ramsay’s shows. This opened up a whole new world for me, with ingredients I had never heard of like truffles, and foie gras, and chevre (which I actually don’t like at all). I could not afford to buy all those ingredients, or taste them in restaurants, but I loved reading about them and watching other people enjoy them.
I developed an intense desire to go to the Culinary Institute of America and work as a professional chef for someone like Thomas Keller (who I met and had my picture taken with at a book signing), or Eric Ripert, or Daniel Boloud.
Things didn’t work out the way I wanted them to. I had children, and I had health issues, and becoming a chef just wasn’t feasible for me. But I never lost my passion. I still read cookbooks obsessively. I still watch food programming on television and online. I still cook as often as I can. I just accepted that being a professional chef just isn’t going to happen for me. It wasn’t meant to be.
This blog is my way of sharing my passion with the world. I may not have attended culinary school the way I dreamed of (who could afford $30k a year, anyway?) And I may not have cooked in a professional kitchen since I was in my early twenties. But I have spent a lifetime learning, and I believe I have plenty to share.
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