Liberte, Egalite, Fraternite and... Cuisine

One of the major rites of passage for a chef is to pack up their knives and to hit the road. In many ways you are a journeyman, an adventurer, and though you don't know where the road will take you, you embrace it all-the good, bad and the ugly-because you know in the end you will learn and grow as a human being and as a chef.

I'm precisely at that point in my life right now, and happy to be here.

Today I am leaving for France for the summer, where I will be working as a private chef.  When I started this blog 4 years ago, my intention was to explore my lifelong passion for food, cooking, and writing.  I never expected it to lead me to Los Angeles, where I finally achieved my dream of getting paid to do what I love, which is to feed people.  Now I am heading to the culinary mecca of the western world to experience the French foodways and I couldn't be more excited to soak in each moment into my culinary DNA.

Whether you want to be a better cook, or pursue a career as an award winning chef,  you can approach every moment of contact that you have with food as an exciting adventure.  Explore new ingredients and techniques; expand your taste buds by eating something you've never dared to eat; use your  all your senses and above all your imagination. 

I will be sending my dispatches from France throughout the summer, so thanks for coming along on this amazing journey with me!