THE GOOD, THE BAD AND THE UGLY

I have heard many times that there is no such thing as a bad cook, only bad recipes.

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MY LE CORDON BLEU STINT

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CONFIDENCE BOOSTING

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OFF TO AMERICA'S TEST KITCHEN

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THE RECIPE TESTING PROCESS

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THE RECIPE TESTING PROCESS

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PRACTICE MAKES PROGRESS

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PRACTICE MAKES PROGRESS

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THE GOOD, THE BAD AND THE UGLY

IN THE CULINARY WORLD

I have heard many times that there is no such thing as a bad cook, only bad recipes.

COOKS AND RECIPES

MY LE CORDON BLEU STINT

I remember when I went off to Le Cordon Bleu. I wondered, "How was I going to survive in that environment?" Hint...I went down the pastry path.

CONFIDENCE BOOSTING

It's amazing how cooking everyday boosts your confidence. Once I learned the basic techniques, then came the creativity and imagination to improvise.

OFF TO AMERICA'S TEST KITCHEN

After culinary school I headed to Boston to work with America's Test Kitchen. Here is where I learned the painstaking process of working with horrible recipes.

THE RECIPE TESTING PROCESS

I start with 5-10 recipes of what I'm looking to create. I cook all of them, exactly as stated in the recipe, even if I know it is wrong.

THE RECIPE TESTING PROCESS

My goal is to take all the good things from those 5-10 recipes and create a brand new fabulous one.

PRACTICE MAKES PROGRESS

After all these years I'm getting pretty good at just looking at a recipe and knowing something is going to go wrong with it.

PRACTICE MAKES PROGRESS

A huge pet peeve is when an ingredient is listed, but it is nowhere to be found in the directions! Ugh, yes that happens, and it happens a lot!

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