Food Styles
There is a common question chef’s everywhere get: “What is your food style?”; or something similar to that. A well rounded and experienced chef would have a difficult time answering that question. Reason being, most trained chefs have learned styles from all around the world.
My training was classical, from a highly ranked German chef. He believed in giving his students a fully rounded experience.
Given that, I can cook in almost any style. I have developed some favorite flavors stemming from the northern Mediterranean. Food from Spain, Italy and other flavors of the region. Additionally, it has been a joy bringing some American Southern cuisine to some mainstream pallets.
many of my favorite flavors come from warmer climates; like Central and South America, the U.S. South, and the Mediterranean. I am keen to share as many of those as I can with you.
This recipes book will grow over time. My mom has already demanded more recipes here. She gave me a book of her own that she published a couple years back. Enjoy!
Kitchen must haves:
- Salt (Best choice is a nice Sea Salt or Kosher Salt)
- Pepper (Peppercorn kernels with an adjustable grinder)
- Italian Seasoning (A mix of Oregano, Basil and Sage [sometimes more] if you are going to keep dry seasonings [watch expiration])
- Garlic Powder
- Butter
- Olive Oil
Other items that should be bought fresh and kept at hand if cooking regularly:
- Onion (White or Yellow [Purple are awesome too])
- Garlic Cloves
- Celery Stalks
