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    Member since Nov 2005

    Chef #258584

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    About Me

    My family was in the restuarant business so I have been around different style country cooks for years. These ladies were the best as they used talents learned from their grandparents. Some were black folks, so I got the privilage learning some soul food cooking also. Cooking comes from the heart and the inner soul. It is a outward expression of yourself, as displayed by many recipes published by many various parts of the country here. I had 25 years in law enforcement,and was a polygraph examiner. Cooking different food is my passion.

    Favorite Foods

    Sushi, Hot Dogs using the styles of different regions, prime rib, beer can chicken, Lamb, Good aged single malt Scotch Whiskey, Soul Food,lowland cajun cooking from parts of Southern La, home made icecream made with real fruit, Tai style cooking, Fried Mullet fingers with Mustard Sauce.
    I do a lot of cooking for friends and this allows me to practice my garnishing.
    First: the smell must satisfy the nose, Second: it is required the dish pleases the eye, and third: The taste buds must agree with the other two senses. Meet those requirements and you have a winner.

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