I am not a pastry chef. I just realized this recently. I was a pastry chef from 1996 to mid-2007 when I lost the love for layered cakes. Without the love there’s no point to cooking – you enter into without abandon or not at all. I can’t take credit for that – I read it in a fortune cookie.
I get really excited about food. I’m usually wondering where my next meal is coming from (with all due respect for those who really are) and if there’s any way to expedite its advent.
Food I serve my family has to look good, taste good, and be healthy. It also has to be professional.It has to be comparable to what I could eat at my neighborhood café. It has to be food I’d be proud to serve to guests. Lastly, it has to be possible because there are too many other important things that require my time; meals requiring tons of prep work don’t get made in my house anymore.
I am fortunate to have lived in some amazing cities and towns.The present finds me living and cooking for family and friends in Chicago.