New York, NYUSA 10010
September 8, 2012
Given that this was my career, my passion for it is obvious. I do believe in integrity in food - wholesome fresh ingredients, nothing overpriced or out of season. I enjoy comfort themes as well as ethnic cuisines - something which is very easy to enjoy in NYC! Although I was a chef, I do not "know everything." I learn new things each time I cook with others. I've been enjoying potluck cooking parties. OR sometimes I buy the ingred at their specialty places, then people chip in - I'm the kind of person who has traveled 2 hours to the Bronx just to get mozzarella cheese!
Yes. Also, to give an idea of my equipment for others who may be checking out what I already have: Gas oven and 4 burners, wok w/ cover and utensils, cuisinart with attachments, 5-quart kitchen aid mixer with wisk, dough hook, and paddle attachments, Sanyo rice cooker, microwave, 2 areas for cutting boards, teflon saute pans, pots, 1/2 sheet pans (my oven accommodates only that size - caveat on that!) Utensils: 2 French knives, paring knives, boning knives, serrated knives, sharpening stone and steel, wisks, peelers, tongs of various sizes, spatulas, grater, zester, I haven't typed out everything - just ask, maybe I have it (BTW, am open to suggestions)
Hi there. I used to be a Chef - but now am an /ESLEnglish teacher and a freelance wine writer. I obviously love to cook, tho is more fun cooking with others. I can host 20+ people in my apt.