I am a 43 year old father of 7 with a BS in cooking science/chem from Mercyhurst college and am a certified Executive Chef by the ACF. Have worked my way through the ranks at various restaurants/eateries throughout the US and abroad. I am currently remodeling an old farm house in upstate NY for my new B&B. Will keep you updated on the progress.
My favorite things to cook
I focus mainly on southern european (seafood) and French cooking. Have been known to dabble in REAL mexican traditional food and southeast Asain.
My favorite family cooking traditions
As you can imagine, I cook all meals for my family and every holiday is chalked full of surprises. It is almost never turkey for Thanksgiving! I've made smoked salmon, moose, elk, duck, Ostrich, several kinds of seafood, and all vegetables were from my garden. Christmas is no different - most of years I fire up the old char/gas grill (in my fleece skiing jacket) and go to town.