About me
Hi, I would have liked to have been more modest in my self proclaimed status, but this title has been bestowed upon me by my friends and family, who have been my guinea pigs through all my triumphs and disasters, and is not neccesarily a title I agree with at all times. Some try to call me a chef, but I am definetly not. I learned how to cook at a very young age, at the heels of my grandmother and my dad(and many other relatives). My grandmother is, right now, probably cooking, watching a cooking show, or perusing one of her hundreds of cookbooks for new or classic material. She is the stereo-typical, baked goods always in the kitchen, grandma, and has always been very patient and supportive of me, in the kitchen or out. My dad is a graduate of Cordon-Bleu Culinary Academy, and now works at the California Baptist University as a Sous-Chef, creating recipes, and improvising on the fly for hundreds every day. From the age of 5 and on my dad had me and my brother in the kitchen either helping him cook or cooking a easy meal of our own, forging a bond that is shared my many members of my family, extended family, and I'm sure many of your families. Most of my recipes are simply variations of a family members, and should be cooked entirely to taste. Please substitute, add, or subtract any thing in my recipes and tweak and taste these recipes until they are no longer mine, but yours. I look forward to trying many of yall's recipes, and I hope some of mine will prove enjoyable for you and your families.