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Featured Cook


Cooking Level: Expert

Home Town: Köln, Nordrhein-Westfalen, Germany
Living In: San Pedro, California, USA
About me:
Hi, Thanks for stopping by. My earliest memories are of my father creating one of his famous Neopolitan dishes. He was a professional chef. His superb Zuppa Inglese inspired me to try my hand at baking. By age 8, I was turning out jellyrolls, chocolate custard filled cream puffs, breads, cheesecakes, cinnamon rolls, pasta fagioli, ragu, etc. I remember setting up a little folding table on the corner and selling my baked goods on Saturdays. My father never cooked from a recipe. Nothing was written down. He never measured ingredients the conventional way. I watched everything he did, and asked many questions. He said cooking was an instinct. When asked, "How much of this ingredient...how much of that?" His answer was always, A good cook knows when it's the right amount." Taking his advice and cultivating a gift I inherited, Ive honed my skills to expert status. The satisfaction experienced when my family and guests come back for 2nd and third helpings is the best reward.

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Newest Cooks

Photo by Dena Marie Monroy
Photo by Angie Pierce

Angie Pierce 

Cooking Level: Expert
Home Town: San Pedro, California, USA
Photo by JoAnn Mardesich

JoAnn Mardesich 

Cooking Level: Intermediate
Home Town: San Pedro, California, USA
Living In: Brea, California, USA
 

Newest Photos

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Newest Reviews

White Sauce for Pasta

Reviewed on Aug. 13, 2014 by Valerie Salas   view full review
Realized we forgot to buy sauce for our chicken Alfredo; did some allrecipes surfing and...

Salsa de Eppinette: A Three-Pepper Inferno

Reviewed on Aug. 1, 2014 by Charles Traupmann   view full review
Great taste - and HOT

White Wine and Garlic Dream Cream

Reviewed on Jul. 20, 2014 by Lynne Bjarnason Dunlap   view full review
We added shrimp and this is so good! The only thing I will add next time is fresh Oregano. ...

 
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