What’s For Lunch?

About the Book

My exposure to food began in my parent’s kitchen at the tender age of 6 with my mother teaching me the value of and how to stretch a dollar. She had developed the food network, before one existed, by keeping PBS on while Julia Child, Jacques Pepin, Galloping gourmet, and so on, were cooking their magic. Every Saturday is was all about food in our house. Watching it; eating it and talking about it. My dad is the inventor, literally, he created dishes even I was not sure about eating, and I love to eat! He would test us on our sense of palate, by asking us kids;”what flavors can you detect in the food?” I knew at the age of 12 that I wanted to cook and so I practiced. I failed a few times and a couple of failures were catastrophic, though I kept on it. My culinary training started later in life, and the excitement of the work, has never been stronger. I have worked with some amazing chefs, and in some intense environments, though nothing prepared me for what I found when I started cooking for the students at St. George’s. I found myself. I found my strengths and abilities. I found a love for life that I had never imagined. Cooking has been my therapy, and I am grateful everyday to have followed my heart, into the kitchen, Bon Appetite!

About the Author

My exposure to food began in my parent’s kitchen at the tender age of 6 with my mother teaching me the value of and how to stretch a dollar. She had developed the food network, before one existed, by keeping PBS on while Julia Child, Jacques Pepin, Galloping gourmet, and so on, were cooking their magic. Every Saturday is was all about food in our house. Watching it; eating it and talking about it. My dad is the inventor, literally, he created dishes even I was not sure about eating, and I love to eat! He would test us on our sense of palate, by asking us kids;”what flavors can you detect in the food?” I knew at the age of 12 that I wanted to cook and so I practiced. I failed a few times and a couple of failures were catastrophic, though I kept on it. My culinary training started later in life, and the excitement of the work, has never been stronger. I have worked with some amazing chefs, and in some intense environments, though nothing prepared me for what I found when I started cooking for the students at St. George’s. I found myself. I found my strengths and abilities. I found a love for life that I had never imagined. Cooking has been my therapy, and I am grateful everyday to have followed my heart, into the kitchen, Bon Appetite!