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.