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    Chef VIta

    Member since Jun 2008

    Chef #872058

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    About Me

    I grew up working in my parents' restaurant so I got to learn how to prepare veggies, meats, fish, etc. but it wasnt until a few years ago that I really started to cook seriously. I've learned a lot from the act of cooking.

    My pet peeves are cooks with dirty aprons and those who do not need to see the need to be sanitary (washing hands after handling chicken, thoroughly washing dishes, etc).

    The positive aspect of my cooking is that I try to make something different every day. For instance, I wouldnt make spaghetti and then have lasagna the next day. I'll make a japanese dish today and then make mashed potatoes and steak the next night.

    The negative aspect of my cooking is that I have a tendency to cook too many things resulting in a lot of left overs.

    Favorite Foods

    My passions are making salads (like greek salad or cilantro based dressing salads) and main dishes, but I love all types of food. I've even tried chicken sashimi in wasabi marinade and cooked chicken heart, both which I really enjoy, but which I can only enjoy in Japan, where they are very good about raw freshness. I would never be able to eat that in the states.

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