Food is art - and the ingredients are my pallette.
When I was 5 my grandmother started teaching me how to cook. I had to stand on a kitchen chair to reach the counters and stovetop. While cooking together she would share stories about growing up, family gatherings and food in the South. She instilled in me a love for food and family that is a cornerstone in my life. In high school I worked as a cook in a small town restaurant, and learned a lot from Miss Daisy - a wonderful, older African American woman skilled in the arts of Southern Soul Food cooking. As an Army officer, and later a Boy Scout leader, I learned how to cook simple, yet flavorful dishes under challenging conditions to please the masses. My mother worked for a Gourmet Caterer, and helped fine-tune many of my techniques. I have travelled every continent except Antarctica, and found that you can learn something from every culture that adds to your cooking repertoire.
My favorite things to cook
I love experimenting while cooking. If I have a great meal while traveling, I try to re-create it at home. With the age of convenience, many recipes and techniques of our ancestors are being lost. I have committed to learning how to cook these recipes from scratch, and passing them on the the next generation.
My favorite family cooking traditions
I love a good bottle of wine, family and friends, and a kitchen full of food to prepare.
My cooking triumphs
Developing new recipes using ingredients in Europe to match the foods I grew up with in the Southern US.
Coming up with "One Pot Wonders" - dishes that can be made with only a frying pan and a pot, yet deilicious, enjoyable comfort food.
My cooking tragedies
I tried to create a dried beef gravy for biscuits in Switzerland. I'm not sure how the meat was dried, and I assume it was beef, but when sauteed and made into a cream gravy, it was so bad we threw the whole pan of food away.