I have been cooking for as long as I can remember. Growing up, I cooked for my family quite often. This was my experimental stage and they were my guinea pigs. Apparently, my brother remembers a tomato phase where I put them into everything I made. He doesn't like tomatoes to this day. I remember one incident in which my sister was quite upset that I had ruined the potatoes. She was very serious about her potatoes!
My culinary skills have come a long way since those days but I am still learning and in no way claim to be professional. My skills have developed, solely, from my passion for cooking and eating. Everything that I have learned has been borne through trial and error and in imitation of great restaurant food. I am still experimenting and looking for new tastes and those that sit at my table are often still my guinea pigs. Most people don't seem to mind, though.
I believe that food brings people together and I relish every opportunity to plan a food gathering. I love robust flavours and my mantra with food, wine and coffee is, "Go big or go home".
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