I spent over 12 years in the professional food industry working every nook and cranny of the field, ranging from high volume restaurants, fine dining restaurants, corporate catering, pastry kitchens of large resorts, and small local french bread bakeries. Unfortunately, the food industry took a nose dive, so now I serve my country in the US Army working in the Signal Corps. My wife, however, is an award winning cake decorator and pastry chef, so I can still live my dreams vicariously through her ;)
My favorite things to cook
My specialty and favorite thing to produce is artisan breads, particularly sourdoughs and whole grain breads. I am also a fan of slow foods, which encompass any kind of Southern barbecue or provincial Italian cooking. I also enjoy the simple elegance and healthy cooking of Japanese cuisine.
My favorite family cooking traditions
My wife's family is French Canadian, and I have learned and become accustom to traditional French Canadian cooking. Tourtiere, ragout, and putin are often seen on our tables seasonally and around the holidays, though I will occasionally cook these things out of season when I'm missing home.