Jean S
@Jean Sheehan
I live in sunny Brisbane in the State of Queensland, where it's beautiful one day, perfect the next! Greetings from the Sunshine State! I have a passion for cooking. And, over the years, this hobby developed into a small catering business. I completed "Gourmet Cooking and Catering" Studies and I am now looking at producing my own brand of products. I excel in Indian cooking (since I was born and raised in the South of India and lived there for 24 years of my 56 years) however, I have successfully tried and tested every country's signature dishes. I can read a recipe and know if it's going to be a good one or not. My pet peeves are lack of proper communication for garlic and ginger amounts in recipes. Let me explain further: garlic in India and Asia differ in size from garlic in Europe and Australia. We get "elephant garlic" here, consequently, when following an Indian recipe, I find I automatically adjust the garlic because when I don't, then it seems to make the difference in the end result. And, I absolutely hate to read a recipe that calls for 1" piece of ginger. This is one ingredient that should always be shown in weight, rather than in size because, once again, it comes in all shapes and sizes. I would like some feedback from anyone who reads this. I have two favourite cook books, one by Camelia Punjaba and the other by Jacques Pepin. If I had a month off with no work or responsibility, I would eat out at a new restuarant every night and organise the hundreds of photos I have yet to put into albums.