Hi, Thanks for stopping by. My earliest memories are of my father creating one of his famous Neopolitan dishes. He was a professional chef. His superb Zuppa Inglese inspired me to try my hand at baking. By age 8, I was turning out jellyrolls, chocolate custard filled cream puffs, breads, cheesecakes, cinnamon rolls, pasta fagioli, ragu, etc. I remember setting up a little folding table on the corner and selling my baked goods on Saturdays. My father never cooked from a recipe. Nothing was written down. He never measured ingredients the conventional way. I watched everything he did, and asked many questions. He said cooking was an instinct. When asked, "How much of this ingredient...how much of that?" His answer was always, A good cook knows when it's the right amount." Taking his advice and cultivating a gift I inherited, Ive honed my skills to expert status. The satisfaction experienced when my family and guests come back for 2nd and third helpings is the best reward. Specialty desserts, Cheesecakes, Sourdough breads, Linguine Alla carbonara, Struffoli, Herbed Brioche, Pasta e Patate, Getting up before anyone else to make fresh cinnamon rolls for breakfast. I loved learning from my dad, and I enjoy sharing my knowledge with those that are hungry to learn. If you have any questions, feel free to send me a quick line at the following email address: Sulphurs@cox.net Finding an extremely rare Neopolitan culture for my sourdough bread starter! When I was 16, I accidently used salt instead of sugar to make a chocolate cake. YIKES!