September 11 2001

I will always remember that day. I woke up and got ready to go to work at the Hilltop cafe. I was holding my 3 month old daughter as I turned the TV on. As many other people did, I dropped to my knees and watched in disbelief. My thoughts and prayers today are with the famlies of the workers from Windows on the World.

Thank you

I probably don't thank other chefs enough for their influence on my cooking. It goes far back in my life. First is my father, a tireless working chef that would be gone when I got up in the morning for school and absent when I went to bed. He used to show up to my basketball games in his chefs coat to cheer me on. I have learned many lessons from him mainly on how to hang in there when it gets real tough. My grandmother's German cooking as a kid was the ultimate comfort food. Her style certainly helps me get through being creative in the colder months. Television cooking shows were always on in my house. The frugal gourmet was my favorite. I always have thought that my hands are my greatest tool. I did not know my Grandfather in Norway but he also was a culinary instructor in Oslo. I can make the claim that cooking is in your blood. It is like any profession, when you get a head start you become better faster. Molecular cooking has only been my passion for about 1 year. Many chefs have inspired me in this field too. Chadzilla being the first and the most. He is a hotel chef like me and understands the day to day. Ideas in food and Sean Brock are the other two. I have periods of not wanting to look at anybody elses food. I think the only way to be truly creative is not to have any influences. If I see what I believe to be one of my ideas working for someone else I take it as the ultimate form of a compliment. I blog to share and to have something for my girls to have when they get older. Sometimes I am that chef that leaves early and comes home too late.

Where to begin

I'm a chef through and through. I grew up in the business(grandfather and dad are pretty traveled chefs) When I wake up I think of what I want to make. When I am driving home I think what I could have done better. At 30 years I thought I was done. Too many owners that did not give a shit or to many employees more worried about which waitress they are going out with. I was introduced to some new techniques and ingredients recently that have changed my outlook. Instead of what will I grill today I wonder what I will freeze or sous vide. As I started exploring and trying new things I found that there is not alot on information on getting started. The blogs I have read have got me thinking out of my comfort zone. I hope my experiences and creations do the same for other people