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    Member since Apr 2005

    Chef #208631

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    About Me

    Started cooking back around '85 off and on. As I lived and worked in some various parts of the world, would begin to miss some tastes that weren't locally available. So I started to make my own. I am partial to spicy foods. If you ever live in France for awhile, the lack of truly picante foods and cuisine variety will drive you to cook too.
    Thai, the Islands, Viet, Mexican, Chinese, Cajun, SW US, and a sprinking of Persian cuisines all influence my cooking. I look to simplify things as much as possible in recipes. Spending a day in the kitchen is not all that fun for me.

    Favorite Foods

    Bright tastes and spicy. I will occassionally cook up some dishes from places I've lived in the past, but largely found I was introducing the locals to more new tastes than they did I.
    Being in California now, I do a lot of BBQ's. Only with real lump charcoal, and often slow cooked with wood chips for smoking. I can grow fresh herbs and vegetables easily in this climate, and can readily find most any ingredient needed for any cuisine. Such a change from my years in Europe!

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