I am 30 years old and have been baking for over 20 years, thanks to my late grandmother.
I am a student in the Patisserie & Baking degree program at Le Cordon Bleu culinary school. I love it there! I train with some of the best pastry chefs around, can't beat that! I am a mother of 2 young boys, and they love to bake with me. It's my fav. thing, seeing them have a blast-measuring,mixing and pouring, etc. They totaly get into it!
My favorite things to cook
My favorite family cooking traditions
holidays, b-days, anytime, baking and cooking with my sons. We entertain friends and family alot, so we love trying ethnic and international dishes and snacks anytime!
My cooking triumphs
Some helpful tips I would love to share: Use acids(citrus) and salt(kosher) in almost anything you make! Sweet or savory. These are flavor enhancers and the food is the vehicle for flavors. Use extra salt anytime using chocolate i.e. cocoa, melted, squares, chips. Make your own vanilla extract with real pods and rum/brandy. Reduce alcohol on stove to burn off "fumes" before using in recipes. Use unsalted butter. Use quality ingredients. Always toast nuts before using in recipes,i.e.,pies, cakes, to bring out full flavor and aroma, tastes so much better. Bake cheesecakes low and slow, again add acid and salt in anything, even cheesecakes