Not only do I review restaurants and write about food for a living, but I’m spend much of my “free” time cooking, shopping for ingredients and basically thinking about what I’m going to make next. I figure if I’m thinking about this stuff, someone out there must be too. I can’t be the only one questioning whether next time I make roast lime chicken, I should finish it with grains of paradise or pepitas. Whether it is writing a restaurant review, chef profile, or a column about everything from asparagus to zinfandel, I am up for the challenge. After running my own catering business and creating original recipes and menus, and spending as much time in restaurants and cooking classes, I am ready to tackle any topic – how to make perfect eggs Benedict every time, the gadget that will change your life, and raw food – will it ever catch on? I am passionate about fresh food, local and international cuisines and anything that James Beard said, wrote or made. I bring that same passion to my food writing. A good portion of my book, The 30-Second Commute (ECW Press, 2009), is dedicated to my experiences in restaurants and with chefs. I am constantly asked about this in particular, so my goal was to answer those questions that you might have. Read all about what I’ve got to say about today’s menus – Will mini sliders continue to wow the crowd? Is shrimp still the top-selling appetizer choice? Should you offer 3 or 10 desserts? I have spent much of my career writing with one hand and eating or stirring a pot with the other. This is the life.