January 5, 2014
Thai, Vietnamese, Foie Gras, Grand Marnier Souffle, Peking Duck, Lebanese, Indian, Japanese, Turkish and Greek -- basically all around the Black Sea and Eastern Med.
Far East, Black Sea -- especially Turkey & Buldgaria, Alaska (5 times); still want to go to Galapagos, Iceland, see Northern Lights, India, and former Eastern Bloc countries.
Hi, I've been cooking for large and small groups all my life. Went to Johnson & Wales for Culinary degree after I retired and worked at 240 Union & taught cooking in Evergreen for about 5 years. Have traveled and eaten all over the world.