As you know, although my cooking skills skyrocketed when I studied cooking and got certified as a plant based cook, most of my skills and creativity in the kitchen was something that developed over time, and something that simply came from huge curiosity and practice. Not to mention all the wonderful and unexpected teachers I had along the way.
Most of what I know about cooking was completely self-taught and is the result of over 19 years of simply spending time in the kitchen and having the desire to get better and better and learn what I needed to learn. It's also the result of just loving food and being a serious eater! That's the funnest part.
Whenever friends come over for dinner or I listen to them talk about their cooking, I always hear the same thing, people have the firm belief that outstanding restaurant-like cooking is reserved for just a select few, and that you're either born with the gift or went to the best cooking school in Paris. They also use time as an excuse not to create varied and creative meals... "if I had more time I could make more interesting meals, but now I only cook the same foods over and over again". Sound familiar?Read More