I am a mother of two boys, a wife, and a foodie! I have always had a passion for food since I was a very young child. I can remember watching Emeril Lagasse on Food Network, throwing some seasoning on as a finishing touch to his dish while yelling BAM and wishing viewers at home had smellivision to smell how amazing his food was. I remember watching Rachel Ray when she first started on food network with her 30-minute meals and don’t even get me started on Good Eats : ) Going through middle school and high school I always knew I wanted to go to culinary school. I always dreamed I would go to culinary school and get to learn from amazing chefs and once I finished school I would go to work and start from the bottom and learn from people who have been in the culinary field for their whole life and learn how to be an amazing chef. I wanted to put in my time and just learn.
Well, as I am sure most of you know, life never happens how you plan it.
I have three men in my life that I love more than anything. Wait did I say men…I meant boys. Haha. My hubby and I have 2 beautiful boys 4 and 1. I have found that with becoming a new parent there is definitely a transition of learning how to balance new responsibilities and that sometimes means that other aspects of our lives are put on hold.
I have always felt like I needed to go to culinary to pursue any sort of work with food. I have never just wanted to be a cook. To me, there is definitely a difference. I remember taking my entrance test for the culinary program and admiring every single instructor there. I loved learning about the different mirepoix, stages of a roux, how to make stock, learning all the different herbs and spices by sight and smell. It excited me. I can remember other students being so stressed about the workload we had and all the studying we had to do but I lived for it. If I wasn’t in school or working I was reading and self-teaching myself anything and everything about food. I have notebooks filled with recipe ideas, techniques on food execution and menu ideas. I looked at food the same way these students and instructors around me did. Chef’s, true chefs care about more than what just gets thrown on a plate. It truly is an art. It starts with the ingredients and how they are handled and cared for to the plating of a dish and everything in between. That part of my life is on hold and I have met so many talented people and follow many people who aren’t “trained” chefs that are so talented and admire them and their work.
Fast forward to a twenty-five-year-old me, I have put my love for food on hold long enough. I still do someday hope to return to culinary school but for now I am going to share my trials and errors on this blog, and the recipes and meals that I share with my friends and family.