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Cooking has been a part of my life as long as I can remember. My mother was a chef during my childhood and I attended the Le Cordon Bleu before dropping out to work in various kitchens in New Orleans. I was head pastry chef in a cafe on Jackson Square before moving to the west coast for love.
I normally don't use recipes, cooking more by feel, but I love to read recipes and learn a lot from them. My passion is for menus that feature farm fresh, perferably organic ingredients prepared with minimal fuss and extra ingreditents. I like to let the natural flavors come through.
I do all my produce shopping at Olde Town Oakland's farmer's market.
I have been cooking lower GI foods and trying to create dishes that showcase the most nutrition for the fewest calories.