After some prodding from a few friends about how I should write a food and cooking blog, I’ve gone and done it. Granted, I already have one online, but that’s also mixed in with so much more of my private life, that I wasn’t up to making all of that public. Oh, I’m sure you’re a nice person, but you know what I mean. I wanted to have something to put out there publicly, and hopefully have some discussion about not only food and how to cook, but some of my other favorite things in relation to food especially my local farmer’s markets, cookbooks, events, chefs, and restaurants.
This will be a very Los Angeles-centered blog, because, well, I live here. Ok, fine, I live in the San Fernando Valley, which is still technically Los Angeles (depending on what part you’re in)–no matter, it’s still Los Angeles County. I’ve lived in one part of L.A. or the other for about 34 of my 38 years. I graduated from the California School of Culinary Arts in Pasadena with a Le Cordon Bleu diploma, and worked several years as a chef; I did time with Patina, Border Grill, and Axe, and then spent a few years as sous chef for a very small catering company where we provided the lunches for the cast and crew of a few NBC television shows. Life took a turn when the owner of the catering company, after adopting two children, decided she was finished working and wanted to focus on raising her two children–and who can blame her? I certainly couldn’t, because 3 days after we closed up shop, I found out I was expecting.
There are plenty of women who can balance the working demands of the restaurant world and are able, somehow, to raise a family, and I give them their due respect. Me, my priorities changed, and my being around to raise Kiddo became the first thing on my plate. I’m working now, but I’m back working in the industry I was in for a decade before I started culinary school–architectural glass.
I still love to cook. And, here we are.
A few notes on my philosophy about food:
- Fat is not a dirty word. Our ancestors understood fat was good stuff–real fat like butter and lard and olive oil–not anything that requires a factory to produce to substitute what we were evolved to digest. Our bodies need fat in our diets, and there’s nothing wrong with having a little bacon with your eggs and butter on your biscuits.
- Humans evolved to be omnivorous, and it’s the modern developments on how we are able to obtain food that have made vegetarianism a viable dietary choice rather than an unusual, radical one. There is the occasional celebration of roasted animal here–I’m just giving you fair warning if you’re sensitive to the consumption of meat.
- That being said, I do love me some fruits and vegetables. Sometimes, a home-grown tomato with a dash of salt is all I need to satisfy a craving.
- I’m not going to turn my nose up at the occasional shortcut. I work and do other things, and sometimes a shortcut will give me a few more minutes to do the things I think are important and shouldn’t be skipped. Case in point: I often buy Pillsbury pie dough because I have a tile countertop and rolling out any dough means having to scrub flour and dough bits out of the grout, and frankly, that sucks. I’d rather buy the dough and focus on the filling which, really, is much more important. If you’re horrified and tell me, “but it’s so easy to make a pie crust!” I’ll just nod my head and ask you to buy me a new countertop that’s easier to clean.
- Like Emeril used to say, It ain’t rocket science. If I can do it, so can you.
- Simple food made with love has the potential to be one of the best meals you’ll ever have.