So, no – this will not be an everyday occurrence. However, food has always been a significant part of my life. I have always enjoyed eating – as times at extreme detriment to my waistline. But beyond that, somewhere along the way I developed a desire to actively participate in the cooking process itself. I can recall as far back as Middle School and High School watching “Gourmet Cooking” on PJC’s (at the time) WSRE tv channel. I was fascinated by Earl Peyroux’s descriptions of different techniques, dishes and preparations. In addition, through his different cuisines, he opened up a whole new diverse world to me. Asian, French, Cajun – the show reached beyond food and into the realm of all that could be experienced in the world. But mostly, I was influenced by the passion he showed for cooking. His sign-off tag line of “A’ bientot” is clearly heard within my head to this day. From there (and with possibly a little help from what I believe was a Aykroyd skit on SNL), I found Julia Childs and a variety of other shows that contributed to my amateur culinary education. In High School, I passed up the opportunity to take another advanced elective (LOL – passed up, he says) so that I could take a semester of Home Economics. In a small way, it was my impression of being “well-rounded”. I have a vivid memory of the look of surprise on my teacher’s face when she asked the class if anyone knew what “folding in” meant and I answered her. From those days to now, cooking has remained an intensely and deeply seated part of my persona. If I cook for you when we first meet, know that I am trying to impress you. If I continue to cook for you, know that I think so much of you that I am sharing something immensely personal from myself to you.
