Обо мне
I have apprenticed as a French chef. The restaurant was great, the food was great, but it couldn't last forever. Now I am a home cook and prefer very simple things. Can't beat butter, salt, pepper and a garlic clove on most anything.
Кулинарное влияние
Growing up in a single parent household, we had to learn to fend for ourselves. I gained a lot from my grandmother who was a terrific Southern cook. We grew most of our vegetables and some of the fruits we ate.
I also picked up some more sophisticated things through close friends who were enamored with Julia Child and Jacques Pepin in the 70's. La Technique is still an exceptional resource for the basics, however I don't really know of any home cook who would take the time and trouble to make their own puff pastry.
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