In the late 60's I attended the Culinary Institute of America. While there, and after I finished, I realized that a career as professional cook was not for me. I became a caterer instead. I love writing menus and creating new dishes. Later in life I earned a Master's of Fine Art Degree in Fiber at Arizona State University. Presently I find I still love to cook, create and decorate tables, buffets, etc. and even if I tried I could never separate my self from the the many facets of cooking. It interests me, inspires me and gives me the taste treats I love to have. I especially love to bake and prepare pastries. Just before I became a caterer I owned a a specialty bakery for individually, stylized, decorated cakes and carried a line of desserts and pastries. It was a wonderful time for me, but unfortunately the bakery concept was a little before the time when people were willing to pay for items that are artistic and prepared superbly!! I have always been in love with pastries, cakes, cookies and wonderful desserts. As time continued to pass I have collected my own recipes for entrees. My heritage is Scottish, German and Italian. My German grandmother handed down incredible recipes. Her daughter, my aunt, continued passing on her recipes and then there are the recipes from my mother. The steaming pot with Rhubarb Dumplings, my mother's wonderful Ravioli, the jars of home canned foods in the cellar and my grandmothers sour cream raisin cookies bring vivid flavors to my mouth and fill my head with sweet feelings! Holidays and birthdays were always rich with tureens and platters of food. Each of us had a special type of cake we expected each year and each year my mother always made sure we had what we wanted. My cake was (and still is) a moist, lemon cake filled with fresh strawberries and whipped cream. Then she frosted it first with vanilla cream and then whipped cream. The entire surface was then covered with strawberry halves. I have had high points in preparing food, but I believe my triumph was my ability to successfully serve special dishes I created at home for my guests and family and then to be able to duplicated those dishes for my clients at the catering firm, regardless of the size of the party. I don't think I have had a real tragedy in cooking, but when I had the bakery I once worked very late into the night to finish the cake orders. One order was a tiered cake for around 400 people. When my assistant left she wished me a happy holiday. I locked the door and decorated a couple more cakes, then cleaned up, put everything away and went home. The next morning, as I opened the door, I looked in upon a disaster. I had not remembered to disassemble the tiered cake. It lay in shambles on the floor. I had less that 8 hours to deliver a cake!! The new cake arrived on time, just as beautiful as the original. I never forgot to double check things in the future!