I am going to be honest. I don’t have any culinary school experience, but I have worked in many kinds of restaurants over the years. Through my restaurant experiences in Wisconsin, New Jersey, New York and Massachusetts, I have been exposed to a wide variety of food. I have also been privileged to work with some great chefs who were willing to invite me ‘behind the line’ to show me what they knew when it became clear that I was interested in the culinary arts.
I enjoy creating new recipes based on what I’ve learned, what I’ve tried, and what works. Many of my recipes spring out of mistakes I’ve made along the way or what I need to use up in the kitchen before it goes bad. If I’ve tried someone else’s recipe and post it on this website, it’s because the recipe is so memorable to me that I want to share it with you. (Full credit will always be given to the original chef, of course.)
We live in an uncertain world, and time for many is a precious commodity. This is why I cut to the chase on my recipe pages. You’ll find no long, drawn out blog posts or 2,000 words of yada-yada; just a short introduction for each recipe, a few shareable photos, then the recipe itself. You won’t ever be bothered with annoying ads, either. My sole desire with this website is to share recipes quickly, easily, and efficiently – because if you are like me – you get more joy out of creating in the kitchen than you do from combing through all the blogger ramble.