I am a native of Milwaukee, WI, but a traveler at heart. My husband, Peter, and I just completed our term as innkeepers and chef at East Brother Light Station; dinner, bed & breakfast. Prior to my stay at EBLS, I worked as a chef aboard several tall ships including: the S/V Concordia (where I completed a trans-Atlantic sail from Nova Scotia to West Africa), the Lynx, and the HMS Bounty (made famous by MUTINY ON THE BOUNTY). I have cooked at high end restaurants such as Roots Milwaukee, where I worked with incredible chefs and really learned what it means to cook from scratch.
My culinary degree comes from a number of places, namely a large Mediterranean family. I owe my expertise to many people and experiences:
-35 family members and our weekly Wednesday night dinners
-A 33-year-old family food business
-19 consecutive years working in all facets of the restaurant industry
-Travel to over 25 different countries
-Personal interaction with more than 100 mouths I’ve fed
-A degree in fine art(because it's the finishing touches that make the difference).
I am able to acutely assess what people want and create comfortable, authentic, and elegant whole food.
Yes folks, this is what happens when you let your kids eat ketchup by the spoonful and layer their toast with jam, then sugar, then (yep, you guessed it) more ketchup...
No comments:
Post a Comment