Food whispers and sings. It whispers what it needs and sings when you nail it.
Personal Chef # 24487
My style of cooking has many branches. I draw from the familiar comfort foods from my childhood, tweaking recipes handed down by adding my own twists. Being a super-taster, it's hard to be satisfied with run-of-the-mill. However, another branch is my love of ethnic dishes from around the world. Having moved and traveled extensively as a child, the world's abundance in taste makes me feel like a child in a candy store... there is so much to savor! And at the end of the day, sauces and baking are my favorite endeavors.
Coming from a large extended family, cooking and meals were always an event. While attending culinary school I worked my way up from the bottom. Starting in a family-owned think local scratch kitchen, I eventually earned my stripes working at a hotel which was the largest conference center in the state, then working with a celebrity's personal chef at an exclusive country club. Since then I've contracted to help open a mountain lodge, added specialized diets to my skill set working at the Terraces of Boise and continue to teach in the Advanced Culinary Program at Renaissance H.S.