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About me
I am retired from the Mississippi Hospitality & Restaurant Association where I was a consultant and food safety instructor. Marilyn and I continue to teach the National Restaurant Association Educational Foundation ServSave food safety manager certification course and have taught over 19,000 students. She was also a professional chef, and together we have owned restaurants and worked as chefs and food service directors. One of our sons is a culinary graduate of Johnson & Wales and is a professional chef. We are definitely foodies. We bake our own bread and love experimenting. We have two Hobart mixers, a 10 qt. and a 20 qt. which makes things easier. Plus, when we remodeled our home, we installed a stainless steel restaurant-style kitchen complete with a three-compartment sink and commercial dishwasher.One of our restaurants was New Orleans-themed Creole. And we lived in the New Orleans area for about seven years, so we developed a fondness for the city and its rich food heritage. But, we love it all -- Italian, Greek, Southern, you name it, we'll try it. We love healthy eating, but want what we do eat to have a WOW factor. And always something new.