Cooking has always been an invigorating, family oriented practice for me. Growing up, we wouldn't start dinner until everyone was home from rehearsal/meetings/work -- which meant dinner often wasn't served until 8 or 8:30 in the evening (awfully weird for Southern Kansas). But we cooked together and it was the best part of the day. I have a bachelor's in political science from Grinnell College and a culinary arts degree from The Culinary Institute of America (CIA). I have worked in lots of professional kitchens, most recently as an Executive Pastry Chef. I read voraciously (usually about food).
- What is the strangest food you have ever eaten?
- I munched on a (roasted) lamb's eyeball in culinary school, and I have also had a pig's ear terrine -- sort of a tie.
- What do you cook when home alone?
- I tend to make elaborate grain salads for myself. I can use up leftovers and go nuts with veggies, but a phenomenon we call "taco plate" in my family inevitably occurs -- my dainty grain salad ends up in a giant mixing bowl because things have gotten out of control.
- Your most treasured kitchen possession:
- My salt pig is a constant kitchen companion.
- The ideal number of guests for a dinner party is:
- 6 to 8
