Intro

First off, I'd like to disclose that I am not a professional chef, nor do I claim to be. I have not attended any culinary institutes or served as a chef in a restaurant. However, I do have a passion for food. It's creation, it's chemistry, it's art, and ultimately the pleasure it gives when the collective harmony of each is attained.

I have previously worked in the restaurant industry for a very successful establishment which to this day, still does an obscene amount of business. And at the risk of sounding biased, my family (primarily of Italian descent), has created some of the most magnificent dishes I've had throughout my lifetime. Many of them passed down and improved upon throughout generations. I have taken in and absorbed as much as possible through various experiences in my life such as these.

I have also learned from my mother that when it comes to kitchen equipment, accept nothing less than the best, as it will make all the difference in the world. Not only for the outcome of your dishes, but your entire experience in the kitchen.

My girlfriend Dawn, is a registered dietitian at MD Anderson Cancer Center. She has been featured on several of the local news channels quite frequently for her expertise. And though I have to admit that not all of my dishes fall under the "Healthy Eating" category, I have learned some very integral things from her which I do try to incorporate into some of them.

As for me? I am the sales manager for an elevator construction and service company. I love my job and the day to day challenges it brings. However, when work time is finished, it's time for me to play. Play in the kitchen. And when I'm not in the kitchen or working, I am reading culinary books, researching, or scouring the internet for ideas, methods, techniques, and foods. I do my best to take all information I find into consideration. And I do my best to take it all with a grain of salt. There is a considerable amount of inaccurate and conflicting information out there, so I try to take from credible sources, and more importantly, through my own personal attempts and experiences.

The purpose of this blog is to keep a journal of my experiences and their outcomes. Nothing you will find here is set in stone since my self-education is ever changing. And I'm sure that for every point or opinion I make, there is someone out there who will disagree. With that said, feel free to chime in at any time or challenge anything I post. Feel free to offer information if you know a way of improvising. And feel free to to be critical with any of my techniques, foods, or recipes. But most importantly, enjoy this blog.

-Pete