I grew up in a family where our late afternoon Sunday dinners were communally prepared using recipes from cookbooks by Craig Claiborne, Julia Child, Dione Lucas, Gourmet and Larousse...my parents both worked so I and my sister and brother were responsible for preparing dinner...by the time I left for college I could prepare a pretty mean Boeuf Bourguignon or Coq en Daube...I've led a very peripatetic life including residing 4 years each in Germany and in Italy, picking up recipes along the way and discovering the Slow Food movement of which I'm a big fan. I'm proud of the fact that while I was raised in Manhattan and Neponsit, NY, when I lived in rural Italy (outside Orvieto, outside Lucca and in Sardinia) I found I had an aptitude for roasting a goat, lamb or suckling pig in a fireplace. I also discovered how flavorful boar (which I prepared according to Julia's classic BB recipe) and horse meat (filets or steaks prepared as one would a similar cut of beef) are. I cannot survive without 3 grades of olive oil, garlic, hot peppers, ceramic knives, espresso and sparkling mineral water. As I have no children in addition to enjoying a rewarding career among the things of which I'm most proud are having been invited by David Bouley to attend his annual staff party one Sunday in September 1991 and being greeted by name, embraced and introduced to some incredible Burgundies (i.e. the reds of Henri Jayer and the whites of Comtes Lafon) by the late Jean-Claude Vrinat whenever I'd saved enough to be able to splurge on a tasting menu at Taillevant (when it still had 3 stars). I'm delighted to have found this online community of kindred spirits!