I've been cooking and learning about food since as far back as I can remember.  My Louisiana family steeped in me a deep appreciation for what real homegrown, handmade food tastes like. I've always been an adventurous eater and rarely met an ingredient I didn't like.  I was the dorky kid who watched PBS cooking shows in addition to cartoons after school. I would "play like" I had my own cooking show, using every bowl in the house as prep bowls. Okay, I'll admit it, I still pretend that...only now, I have better equipment.

I am a Pastry Chef, a Culinary Instructor for Sur la Table in Houston, TX and a perpetual student of quality home cooking. I was a contributing writer and recipe tester for the Texas magazine Culinary Thymes from 2002-2004. I enjoy food photography, writing and education. I believe my true calling in life is to share what I have learned about food and cooking with those around me.

I have learned first-hand that there isn't a subject in education from Kindergarten through Post Graduate school that you can't somehow relate to cooking....let that marinate in your mind for a minute. Reading, writing, math, science, health, economics, medicine, law, art....they all deal with food. Food is a common language that unites us all. Food is the great leveler of class, race, age, religion and gender. We all eat. Food is the key to immortality.  It is the common thread, linking to our past, present and future.