I am a seasoned private chef/culinary instructor whose intention is to educate and inspire.Whether it is teaching in your home or preparing a special dinner, it is done with careful detail. This could include organization of your kitchen!
My favorite things to cook
We are known for a unique program taught in private homes, churches and educational groups called "An Ancient Mediterranean Meal: Foods from the Time of Jesus." It is offered as a feast where your volunteers and/or our staff help create the meal. This is followed by an educational and interesting 30 minute PowerPoint presentation about the food gathering, preparation, presentation, the Kosher laws, and hospitality during this first century...We do travel to other cities and states to share our special program.
My favorite family cooking traditions
As a very little girl, I was encouraged to bring my parents breakfast in bed, complete with flowers from the garden. Later the day would consist of, fishing, pulling things from the garden and helping in the kitchen. During which I inherited my Mom's Brunswick Stew recipe that has gone from the NY times to 2 of Martha Stewart's cook book, which was a really "Good Thing!". When I finally had that first BBQ joint in NYC, Kitty Murphy's Brunswick stew was a hit...I also valued time at dinner with my family and learned the gift of hospitality, serving and entertaining from my folks.
My cooking triumphs
Being the first woman to take Lexington BBQ up to NYC in 1987 was a big marker...and later having my own BBQ and Southern joint was as well. It helped to honor my heritage and also working with my friend Martha Stewart was wonderful. That first Good Morning America show where I was "the expert" herb grower and teacher of what to do with all these wonderful aromatic produce was JUST grand. Daddy had just passed away...and before that live camera rolled, I just knew he was there with me in spirit and so thrilled.
Another marker was a 3 page article in the Atlanta Constitution Journal which covered my roots, modeling success to my gift of cooking and entertaining.
Now, as a culinary teacher, it is such fun for me to educate and lift up others who want to learn. And, in the last 4 years, it has been teaching "An Ancient Mediterranean Meal; Foods from the Time of Jesus." This has been such a joy especially recently in doing a film with the Bishop Michael Curry; a wonderful student.
My cooking tragedies
Trying to do a clay duck recipe where you made a salt dough and packed it around the duck. With great finesse, you pulled it out of the oven and cracked it open with a silver mallet. It was my family and boyfriend (at that time) first visit to me in NYC and I wanted it all to be perfect. Stayed up all night, prepping...and when I put the 2 ducks in the oven, which I had not measured, unfortunately did not fit. At the golden moment of everything else being done, they were not. I cracked them open with a hammer and they were in much need of further cooking. Lesson learned was to walk through all the steps first, and make sure that there is a realistic back up plan.