I'm a Cordon Bleu graduate but not cooking professionally at the moment. I'm a specialist in online publication and use a variety of programs like Dreamweaver and Photoshop pretty well.
My wife and I are sea kayakers, bluegrass musicians, and inveterate travellers. I love cooking for people and I belong to a little group called the Well-Sauced Six that meets monthly to drink good wine and have a gourmet meal prepared by one of the members.
My favorite things to cook
I come from an Italian background and so I love to cook full multi-course Italian meals: primi, secondi, intermezzo, dolce etc etc. I'm cooking a lot of Sicilian recipes at the moment. I also enjoy making ice cream and sorbets.
My favorite family cooking traditions
Chicken Cacciatore and different kinds of pasta. My favorite comfort food is a simple pasta with an olive oil, garlic, pinenut and clam sauce, with Ciabatta bread, of course.
My cooking triumphs
I once cooked, on a bet, a trout in a bass in a cod. It was very cool and very French Medieval, but wasn't as tasty as I'd hoped.
I also catered for a casino employees party once and barbecued 800 pieces of chicken on the biggest charcoal grill you've ever seen.
My cooking tragedies
In cooking school I was clarifying a broth with a "raft" made of hamburger and etc. One of the ingredients for the raft was two dozen egg whites. I was in a hurry (you always are in cooking school) and put in the yolks too. The broth wouldn't clarify and I went to the Chef expecting a tongue lashing. She simply had me add green onions and change the menu to: Special: Egg-flower soup. Heh heh