My name is Aubrey. My passion is everything food! As a native to San Francisco California, I have always been emerged in cuisine of all ethnicities. Both my maternal and paternal sides of my family are both very much involved in food; between the Italian roots of my mother, the Southern-America heritage in my father's, the being raised in San Francisco (and now mother lives in Paris, and I visit often) it is only natural to find passion in food. It embodies all things wonderful, heritage, stories, good times, bringing people together, and just wholesome fuel for the body and soul. It is no wonder why the tradition of breaking bread is so revered.
My favorite things to cook
I must say French. But I am a softy and moved by good old fashioned Southern cuisine (memories of times i would spend with my grandmother). As an artist (I like to think I am, haha) I am very much in my comfort zone preparing French. It inspires me to be lucky enough to live in a region with great proprietors of fresh organic and sustainable ingredients. A trip to the farmer's market at the Ferry building here in SF can be an all day event. From soil to sack fresh produce, hens and eggs from Petaluma, and irresistible cheeses, and happening eateries an wine merchants, just to name a few!
My favorite family cooking traditions
I'm a big believer in starting your own traditions. Now granted, cherishing family traditions is very important; grandmother's this and that, auntie's ambrosia salad (where did everyone go?), well, you get the message. I know it's an old cliché, but its true.."give them roots and wings". Take the best of your family culinary traditions and own them! Take auntie's dreadful ambrosia salad, leave out the coconut and maraschino cherries. Try adding your own twist, use other fruits instead, omit that boxed lime jello she used and make your own flavor with unflavored gelatin and fruit juice instead. Try pomegranate instead if lime, use mango instead of coconut, let your imagine (or what's fresh that day) inspire you, always giving auntie some kudos when you serve it! Voila, a new tradition is served!
My cooking triumphs
I have many!
My cooking tragedies
I can only remember one.
When I was about 6, I took it upon myself to bake a birthday cake for my father. I made a peanut butter "cake" with gumballs in the batter. I didn't realize the importance of using leavening and sugar when cake-making. Needless to say. My father took a very "proud" bite, and enjoyed every heavenly morsel (Thats how I remember it, hey, who are you to judge!).