After attending the University of Oregon for 2 years, my passions switched to the culinary field. I graduated from Le Cordon Bleu culinary school in Portland, Oregon with honors. After serving as a sous and eventually executive chef in many fine dining restaurants, hotels and catering businesses, I opened 2 different restaurants. My passions have now evolved into teaching and writing about cooking and the fun you can really have in your own home.
Publish Date November 11, 2013
DimensionsTrade 94 pgs
Black and White printing (on cream uncoated paper)