About me
I am the voice for vanilla growers worldwide and have a socially conscious business at www.vanilla.com.
While I thoroughly enjoy cooking and eating fresh, local, delicious foods, because of the work I do, I am reminded daily of the scarcity of nutritious foods in developing countries. As a result, I am less interested in food as entertainment and more in drawing awareness to the politics of food and how we can be of greater support to the farmers who produce the luxury foods of the tropics for us. In paraphrasing a popular slogan, I believe we should eat simply so that others may simply eat.
Cooking Influences
My daily fare is largely based on a Mediterranean diet, with a strong emphasis on vegetables, fruits, nuts, seeds, grains and legumes, and very limited use of meat, poultry and fish. I had some amazing meals when I was in the South China Sea, and I especially enjoyed noodle dishes that were superb.
Okay, I have to admit that I have a very large sweet tooth -- maybe a mouth full of "sweet teeth." I really enjoy baking and have been influenced recently by some of the raw foods desserts I've had at restaurants such as Cafe Gratitude in San Francisco. You certainly can't go wrong when "dessert" is actually good for you!
United States Chef
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