Welcome!

       I am, by nature, a foodie. I eat food, I critique food, but above all I love food and I am developing a passion for cooking. This may seem to be a rather unusual statement for anyone in my position however, as I am only 14. I don’t share that sentiment at all.

       I, unlike many American children, was not raised on a diet less diverse than an average restaurant kids menu. You know, hot dogs and chicken nuggets. This all sounds rather different in today's society, but I'm grateful for that. Being raised on the food my parents ate, where the words 'option' and 'food' weren't in any one of my sentences at the same time, has allowed me to appreciate the complex spices of Mexican moles and the fresh, clean flavors of sushi. It has also given me a passion for food in general and the palette to put that passion to use. I think more children need to adopt the rule that perhaps got me to this point..." You can't say you don't like it unless you try it." If more children were exposed to big flavors like ginger and lemongrass or the pleasing burn of red pepper flake, we could stop the train wreck of poor nutrition, dead palettes and close-minded, picky eaters that is so prevalent in the country right now.

       Whenever I tell people that I like to cook, I get a recurring question that I never know how to answer. 'What is your favorite thing to cook?' My cooking is spontaneous and inspired, so I don't really stop and think about it. Dishes are nothing more than a collection of harmonious flavors put together in thee same vessel. Labels are just how we choose to categorize what we eat. Yes, I use recipes for certain ‘dishes’. In fact, I do so quite frequently. However, I can never use a recipe as it is; it serves only as a starting point, a template. I always add something to make it mine; to put a personal stamp on it so to speak.

        I use fresh herbs and great spices to create a wide array of food. Whatever looks good becomes a meal. "If it looks good, eat it!" Those are the words of Andrew Zimmern, notable foodie who consumes anything and everything edible. I will admit that I'm not quite as adventurous as Mr. Zimmern, but his famous saying still serves me well in the supermarket. Meat and potatoes in winter become Shepherd's pie or beef stew. If the seafood looks great, steam it in white wine and garlic. Make a meal surrounding whatever looks great in the store, but most of all, don't forget to have fun and experiment.

 I hope you enjoy what I have to offer and "Bring to the Table.”