I always have a hard time with the “About” section. How can I sell myself to you in a few short paragraphs? Or more importantly, what can I say that will instantly hook you to this blog and make you want to donate money to it, so much so that I can rely solely on this blog for income and never hold a job again?
Realistically, that’s probably not the description you’re looking for, nor the one I should be giving you. So instead I’ll give you the same bio I’ve given in interviews: I started becoming interested in cooking the summer before my junior year of college, when I read and cooked through every cookbook in my parents’ house. Total disaster ensued: raw hamburgers, flavorless salmon, you get the idea. I had my first real cooking job at America’s Test Kitchen, testing out recipes with much more success than when cooking for my folks. Since then, I got a master 1 in Food Studies at La Sorbonne in Paris, and I’ve held just about every food job under the sun: culinary instructor, line cook, sous chef, food stylist, test cook, freelance recipe writer, and of course food blogger. I’m currently working in the kitchen of a two Michelin-starred restaurant in Santa Monica, California.
It’s been mostly fun, sometimes scary and depressing, but overall rewarding. I went to Cornell for my undergraduate degree, but what I studied there isn’t important. What is important is that I’m currently fascinated by food science and I’m trying to teach myself as much as possible. I’ll share with you what I know. If you’re interested in learning some food science as well, please look into Harold McGee’s book “On Food and Cooking.” Alternatively, a great website coursera.org offers free university classes, some of which broach interest food topics.
Thanks for stopping by, stay positive, and say nice thing to the people you love.