I went to culinary school for a Le Cordon Bleu certificate in Baking and Patisserie. I belong to the Bread Baker's Guild of America due to my passion for artisan bread baking. My current job has required me to begin experimenting with some savory dishes, so I have begun to tackle things other than breads and desserts. I have been baking since I was a child. I love working with fresh, quality ingredients and am inspired to find healthy, fresh remakes of classic favorite recipes
My favorite things to cook
I love making bread, particularly experimenting with artisan varieties. In addition, I am always trying new cookie and cake recipes.
My favorite family cooking traditions
My dad has his own version of "Cincinnati Style" chili but he claims that the recipe will not be mine until I am 40!
I am the third generation to use a certain apple crisp recipe. I have eaten my grandmother's version, my mother's version, and my own version. Though we all used the same recipe, we each produced distinctly different results.
My cooking triumphs
Based on a suggestion from a culinary school instructor, I made a "stuffing" bread...basically a brioche base with herbs, celery, chicken broth, and onions which would typically be found in stuffing. With this bread, I made a grilled panini with turkey, swiss, and mushrooms sauteed in yellow onion. When my fiance tried this, he immediately called his parents to come over for dinner because he wanted to share!
My cooking tragedies
Anyone who experiments in the kitchen on a regular basis is bound to have complete flops...I am no exception. But...the important thing is to learn from my mistakes and KEEP TRYING!!:-)