When did you first get in to cooking and do you remember the first recipe you tried?
I first became involved in the culinary arts in 1992, and the first savory recipe I tried was Osso Bucco. The first pastry recipe I tried was French Macrons, it took ten times before I developed the a fool-proof recipe.
What's your kitchen like and how do you keep organized when cooking?
My kitchen is a professional working kitchen, and my business partner and wonderful daughter, Sydney, keeps me organized.
What tips would you give to someone wanting to become a better cook?
Patience, perseverance, positive attitude, accept mistakes and realize you will never finish learning you will always learn something new.
Who would you invite to your dream dinner party and what would you cook for them?
Paul Newman, and I would cook Croq Au Vin, and Almond Creme Brulee.
Do you do any other crafts and what are your hobbies?
Yes, I bind books by hand, knit, and polymer clay dolls.