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I live in NJ with my lovely wife and son. I've been cooking for about as long as I can remember, so I'm happy to be the resident chef in our household. I pride myself on being able to open my cabinets, take stock and make something great out of whatever I've got to work with, but I love the option of coming to the Zaar when I'm stumped, bored, or just looking for a baseline recipe as a jumping off point. I work full time, and where possible I like to get dinner on the table within an hour (if not less) of returning home from work, so I try to plan out my menus and get as much prep-work done ahead of time as I can.