About Me
It all started with persimmon while studying abroad in Italy. I had no idea what it was when I bought it (and I don’t expect you to know what one is for that matter) but it was the strangest, sweetest, chewiest explosion of flavor I had ever experienced. It was at that moment that I became awake to food.
The concept that food that could be harvested that very morning and now for sale at the corner stall two hours later was just as foreign as the language. Thankfully, I had to walk by the stall every day. I took in all of the fresh fruits and vegetables, prosciutti and cured meats, cheeses, and especially the wine. It was so different than all of my previous experiences with food. It changed my life and will continue to change my life for as long as I am able to grasp a chef’s knife.
I began to wonder why I had never eaten like that before--it was infinitely better. I also began to wonder why I couldn’t eat like that every day back at home. And with a little research and a lot of practice it became so.
I began to wonder why I had never eaten like that before--it was infinitely better. I also began to wonder why I couldn’t eat like that every day back at home. And with a little research and a lot of practice it became so.
I learned that cooking in-season is just as important as where the ingredients came from (there is absolutely no point whatsoever in trying to make bruschetta in January). I learned that it takes time in making things from scratch, but there is immense satisfaction and pride in the quality of the final dish (no processed foods, high fructose corn syrup, or using a microwave for anything, ever!). I learned that simple is always better, just take ingredients at the peak of freshness and don’t get in the way.
It is all about the experience and that is what motivates me. Through food I strive to create moments for people so that they can connect with each other, learn and think about the greater world, and have a lasting positive memory about the whole experience.
