Retired Professional Chef with culinary school training. Spent several months, working with a European Chef at the former site of the Pritikin Center in Santa Monica, California. Developed the production formulas for a hot meal program for the Missoula, Montana School System; Production Manager for the central facility at California Polytechnic State University at San Luis Obispo and a private chef for several prominent West Coast families.
I live in Seattle, Washington and still cater, part time.
My favorite things to cook
Updated but still in everyone's comfort zone for those tradtional food stuffs from New England, like that bland sounding item; New England Boiled Dinner, which isn't.
The really unique seafood offerings of coastal New England, like Scrod, Bluefish and Bay Scallops.
The legendary seafoods of the Pacific Northwest; Halibut, Salmon, that Dungeness Crab, all those oysters and clams. Salmon, even for a non Native American, an almost sacred, mystical food source.
My favorite family cooking traditions
My Ancestry is German and Swedish American and I come from a long line of women who had to cook for a living, back in the day when that was a rough and very physically demanding line of work.
Locally raised pork, chicken and beef; before that became the current catch phrase of "locavore". I guess the kind of food that we been of homestyled origins; a connection to those aunts of mine who lived on farms or kept a few chickens and pigs, on a back lot.
Handed down recipes from another era when a farm wife might have to call in some favors from nearby relatives when it came time to feed those extra hands at hay time and thrashing season.
My cooking triumphs
Researching, writing and then testing so many of those food items that we prepared in my central kitchen for bulk shipment to all those elementary schools in Missoula, Montana. In an era of so much of the school lunch programs around the United States being made from scratch and in kitchens on site; finding comparable menu items was a real challenge as there was limited, ready to cook entrees that were suitable for preparing, then shipping out to each individual school. The extra care that was needed to send out food items that were attractive, tasty and nutritious for what turned out to be a pilot program for the U.S.D.A.
My cooking tragedies
Several of the catering variety; large scale catering. That Chinese themed banquet for several hundred, which was iffy by concept and made more so by having the guest of honor arrive late and I watching my test plating, raising the lid to determine just how much like a canned food item my once good idea was turning to, by the minute.
That feed the concert mob of several thousands, in the dawns early light, after a three day concert event on campus, thinking I could keep scrambled eggs from going green (that didn't work out too well) and realizing as I surveyed that culinary rout; thank God for all those university, concert attending stoners--they would have eaten the shipping containers at that hour....no questions asked.