Acerca de mí
I've been both good and bad at my craft. I'd rather be good - it's less wasteful. During tough times cooking well becomes a necessity. Wasting food seems like a sin; therefore, since I must consume what I create I'd rather it taste really really good. My advice to new cooks: Read cookbooks, learn what the chemistry of a great recipe is, the balance of ingredients. If a recipe seems off toss it out and seek another. Remember that Rombauer's "Joy of Cooking" was a novel, a writer's book and not worthy of the effort put forth by so many newbies trying to learn the art through its pages. Only through trial and fire did I learn that even a potentially good cook can be beaten by a bad recipe.
Influencias de Cocina
The rich culinary culture of the San Francisco bay area has created in me a fertile zest for cooking. From the Fog City Diner in its prime to the cafe at Chez Panisse and my proximity to Napa valley's talent I am blessed to have been nurtured by an atmosphere just so rich. Thanks go to KQED and the 90s cooking shows for lighting my fuse and sending me into orbit. I hope I never come down.
Chef Estados Unidos
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