Me

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Dear friends,

Where to start? Just tells us a little about yourself, right?  Who the hell are you?  Should be easy, well...

The every day part:  I live in Seattle across from a mucky Green Lake that’s beautiful for the dogs it attracts, all those furry gals and girls walking their owners around and around. I’ve two very picky child eaters who can confidently say, “The sauce isn’t right, Mom,” and they’ll probably be right. Sometimes I think being a cooking mother is a lot harder than being a chef. As a chef all I had to worry about was the food. 

The food part: Before I became a chef I had food issues as a child. There are so many reasons that folks have these sorts of issues. My issues were as complicated as the next person’s, but I will say this: I am a super taster. We tested are ourselves in culinary school. Most of us in the program had the genetically-dispensed load of taste buds, meaning everything that hit the tongue made a large impact on my being. There is nothing wrong with seeking solace and connection at the table as long as it’s not the only way we can soothe ourselves.  At a very early age I had eyes on food. By the time I was fifteen I could prepare elaborate French tortes. Since we did not live in France, this made me an eccentric child. 

I have a culinary degree from the Cooking School of the Rockies, in Boulder, Colorado.  I was taught by Robert Reynolds.  As part of the course we went to France.

I completed an internship in a restaurant in Southern France, near Le Beaux de Provence, where I worked for two months. Sandro Gamba, now a New York chef, had the helm in his meaty hands.   Now apparently that he’s become known in America, I’m guessing his temper has been tempered?   I was the only woman there, and the oldest in the kitchen. In France, culinary training can begin as early as 10-years of age. We had boys in the kitchen who were twelve, and thirteen. When the chef screamed, they cried. I too, 27 years old, cried. 

I completed internships in Italy. In my work as a chef aboard large, luxury yachts I traveled around the world. I maintained a base in Northern Italy and specialized in the cuisine of the region, which is seafood and pastas. 

I left yachts after ten years in 2001 and returned to Seattle where I met my husband. Where I had my two girls. Where I realized that I didn’t need to buy canned tomatoes by the case anymore.  I still do, though. Some habits die hard. 

I left the culinary world formally in 2001 and have since completed a graduate degree in creative writing. If you want to know more about writing, let me know. I have a list of books to help you start.

 If you like my blog, forward me somewhere.  And I would love to hear from people. I would love guest recipes, food thoughts, to hear about a special meal you shared with someone somewhere. I would love to hear about your favorite restaurant.  I would love to hear successes, and failures, because let’s face it, life as beautiful as it can be sometimes there are bugs in the lettuce. 

 

Best,

Mishele