specialangel Profile - Allrecipes.com (19687897)

cook's profile


Home Town: Des Moines, Iowa, USA
Living In: Glendale, Arizona, USA
Member Since: Aug. 2011
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Quilting, Sewing, Needlepoint, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Chef Carla J Ransom-Staton
Chef Carla J Ransom-Staton
Chef Carla
Chef Carla
About this Cook
I started cooking at the sge of three. I was placed in front of my grenadmother's stove on a chair to cook my first sgg for breakfast, they say if you can do an egg right then you can do any thing. I learned very fast and did very well but my siblings were not impressed because of my closeness to grandma. After all I was her birthday persent, we have the same day birthday. I was so pround of being able to do something right and by myself. As I grew I improved more and polished my skilles better over time. The recipes from the family were given to me and I kept them, reworked them and cooked them to perfection. I never had a meal or a dish returned to my kitchen. All plates were clean and always asking for more. I felt very pround of what I had become over the years and expanded out into a small cater.
My favorite things to cook
there is not much I will not cook. I am willing to learn any thing and try some thing new for the first time each time out of the kitchen. I enjoy working on old recipes and bringing them up to date. Also I like making my own recipes gives you a sence of adventure.
My favorite family cooking traditions
When my family got togetyher for the holidays I was always told to do all of the cooking, everyone brought one dish but mine were the ones always gone at first and then they were asking for more. I dont give gift boxes to the family anymore either (their greedy). My Dad would come home late at nite some times and he would be hungry, well us kids would be in bed and here him so we would wait until he was done cooking his food and run down stairs to join him. We would eat what ever it was even if it was a pot of burnt beans, we ate it cause dad made it. Mom had the dishes the next morning but knew we were full and spent time with him.
My cooking triumphs
After 25 years of part time catering and returning to colege for Administrative Assistance AA degree I finslly traveled to Scottedale Culinary Le Cordon Bleu for chef degree (AA). I am a publishered writer of a book called; Recipes Dear to My Heart and you are able to buy it on amazon.com, order online from your local book store, or go to this website and order; www.xlibris.com. i have been a memeber of the Cambridge Who's Who Business Club for a year now. (found in New York and also published in the Times). I also do cakes and pastry decorating as a professional so there is not much that I have not learned and will not try to learn to do. They say owls aregood for the kitchen and I think so are kids running under your feet and pets they make me work better.
My cooking tragedies
I was learning how to make a toss salad and grandme said to place the dressing on the salad and toss the salad, well I thought she really said to toss the salad and it when all over the kitchen, the floor, the table and the stove she never told me to toss a salad again. I have only really burned one thing in my life while cooking and it was because of not watching the water in the pot.
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