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I’ve been cooking for as long as I can remember. When I was a little kid, I would always follow my mother around the kitchen and “help” as much as I could. Starting when I was about 10, it was one of my chores to completely plan and cook dinner once night every week. The dinner had to be a balanced meal too- no “tonight we’re having ice cream sundae’s for dinner! At first, this was a little overwhelming- I still remember the first time I tried to manage a stovetop full of boiling pots- and there were failures when mom had to come to the rescue for sure. But the excitement and pride that came with pulling off a successful meal couldn’t be matched. I think it was this early experience with cooking and menu planning that contributed to my love of cooking today. Cooking was never daunting to me. Instead, it was a chance to create what I wanted to eat.
At several points in my life, I have considered either going to culinary school or becoming a dietitian. But I was always scared that if I did that, it would turn something that I loved into something that I loathed. Instead, I work in politics during the day and strive to cook quick, nutritious, restaurant-worthy meals for my family in the evenings.
Chef Estados Unidos
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