Life On The Line...
Chapter one
I jumped into cooking on a bit of a whim. With little to no hesitation. After spending many years in the art business I was looking/needing to change my life.
It started with a class in 1998. A gift, to sit in with a local chef and watch them prepare something amazing. Then you get to taste the somethings and take home all the recipes.
Then I learned that I could volunteer to assist the chefs. I could take the class, work along side the chefs and it was free. A win win.
After volunteering several times, I asked one of the chefs what it would take to become a cook. She invited me to visit her restaurant to see what I thought.
The next day I showed up excited to see the action of a real kitchen. After a few hours of me trying to stay out the way, in a very tiny space, she said, "I would ask you what you thought but you haven't stopped smiling the entire time." I hadn't. I loved it.
It looked like it would be a great deal of fun. Playing with food and getting …
I jumped into cooking on a bit of a whim. With little to no hesitation. After spending many years in the art business I was looking/needing to change my life.
It started with a class in 1998. A gift, to sit in with a local chef and watch them prepare something amazing. Then you get to taste the somethings and take home all the recipes.
Then I learned that I could volunteer to assist the chefs. I could take the class, work along side the chefs and it was free. A win win.
After volunteering several times, I asked one of the chefs what it would take to become a cook. She invited me to visit her restaurant to see what I thought.
The next day I showed up excited to see the action of a real kitchen. After a few hours of me trying to stay out the way, in a very tiny space, she said, "I would ask you what you thought but you haven't stopped smiling the entire time." I hadn't. I loved it.
It looked like it would be a great deal of fun. Playing with food and getting …