Born and raised in the land of food. Childhood allergies taught me to cook, then to kitchens for 20 years and retired out when I was 30. Have since moved into food sales then to food importing where I discovered a boat load of cheeses exist out there that are down right scrumptious! I love cooking, taught myself to bake through many trials and errors and currently am looking to go backwards in cooking; going traditional. Americanna; creative ways to use what is on hand to create dishes you could never create again with the same ingredients while having a sous chef giving you that inquiring eye. Beef-a-boo-boo Lobster Americana (Escoffie's) roux that burned through my Paul Prodhoum's cook book igniting the fire suppression system in a packed restaurant