Flavors intrigue me. That’s what got me into restaurant work in the first place. I’ve spent much of the past decade learning about and tasting wine in order to pair it with food. It took a little longer for that interest to spur me to experiment with cooking in my own kitchen.
The idea of making something as simple as a salad used to paralyze me with uncertainty. Some of my early forays into making up my own recipes were disasters: mushy pasta, broken sauces and dressings, or entrees with serious seasoning problems. Being around chefs taught me some valuable lessons.
Read More