I graduated from Culinary Institute of New York in 1977 and was the culinary director (among other things) for a 350 unit restaurant chain located primarily in the southeast. I am retired but cook every day. I grow all that I can and keep fresh herbs growing year round.
My favorite things to cook
Southern and Italian as well as fresh seafood.
My favorite family cooking traditions
My mother could not cook and I had to learn to cook out of survival.
My cooking triumphs
Inventing and publishing over 300 recipes.
My cooking tragedies
Anything that has to rise