About me
Well Ive been a vegetarian for over 25 years now so from a young age I began trying to re-create comfort foods(I live in Iowa, on a farm) that would sustain me physically and emotionally.(my parents never agreed with me being vegetarian, nor did I have a good reason, I still do not, more of an adversion) Food has always been my passion,and I know whatever emotion or ingredients you put into your food has the power to heal or hurt. Food to me should be made from scratch whenever possible, and I have always just known this, and felt this, I guess, and never really needed a cookbook except to get ideas. Im not afraid of Food and God has given me a gift so I use it for catering to small groups and functions for now, as I have four small children and a farmer husband(I get many of my ingredients from our own farm!(milk,eggs,beef,produce).I spent two years living in Sardinia While in the Navy so I have a definate Italian influence, but also have spent many hours watching and cooking with latino and thai-dam friends.You will see me pull from every culture and every class in my recipes.I do try to shoot for all organic, totally from scratch, local foods,fresh ingredients. Obviously this isnt always possible, but this is how I roll!I have yet to attend any culinary arts institute, but Im 31 and I think self taught is working for me.Its my style. I know there is much more to learn and perfect, but daily I hear from people that I need to open an eatery.(makes you feel good!) Someday,Somewhere else.(Most Rural Iowans dont understand the use of chia,agave,or arrowroot:)..God willing....perhaps, but feeding my family food that isnt processed and full of white sugar is my goal right now:)
Cooking Influences
Italian,Thai,Mexican.Indian Ive spent time watching people cook.period.Its what I love to do, and Im a fast learner, and am grateful to all those who have opened up thier grills and kitchens to me.I have learned the most about what to eat and when from Indian friends.Asian friends have taught me about the emotions in cooking and how to never eat out while traveling:), working in a mexican resteraunt and having hispanic family has taught me to TRY.....TRY and keep it simple and use my hands whenever possible, and well, the italians taught me to eat fresh daily(and what to do with squash blossoms!)
United States Chef
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