About me
Having catered and worked as a personal chef to a variety of rich people with varied tastes, I have put in some mileage behind the stove. However, a Southern Cherokee background, and a belief in stoneground home cookin' influences my style. My grandfather renounced white bread, said it would "gum up in your stomach." I learned to love the land and cook from scratch from my grandmother.
Extensive travel in Cuba and the Caribbean have left it's mark as well.
I believe good cooking - not food assembly, which dominates our kitchens today - is just like good mojo spells. We bring together certain essences, we imbue them with intent and energy, we offer the rewards after baking and bubbling.
I try to stay away from sugar, it is ruling our lives. However, the love and sweetness of a well placed dessert cannot be denied, and so my desserts tend more to rich (Que Rico!) and heavy (like the cake Captain Hook left out for the Lost Boys) than light and sweet. I think a proper dessert should just knock you down to your knees, be good for body soul and tastebuds.
So I am conjuring in my kitchen, making offerings to strengthen and clarify and protect and bring power and success. Sound good? Most people say it tastes good as well.
Cooking Influences
Dora Parton Denison (Tennessee, Oklahoma)
Marilyn Hynd (Oregon)
Alice Comee Baxter(Maine)
John von Haas (American Chef)
United States Chef
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