About Me
My intrigue began with my Austrian Grandmother, who was a very good cook.
Since my youth, growing up in Canada, I’ve had an appetite for delicious food and if beautifully presented, it was more appealing.
My intrigue began with my Austrian Grandmother, who was a very good cook but had to improvise much of the time, since her pantry was not as well stocked with the staples that are readily available to me, today. Even so, she always managed to create tasty cuisine.
The delicate fluffy noodles, she referred to as “pot pie”, green tomato pie baked with the unripened fruit from her garden, Christmas carrot pudding with hidden treasures within, Concord grape jelly, cakes and cookies, remain indelible in my mind and senses.
As time passed, my knowledge and keen interest grew, with exposure to cooking clubs, Gourmet Magazine [of which I have an extensive collection], observing outstanding and well known chefs, such as Julia Child, James Beard and Graham Kerr. I was privileged to have attended Classes with the latter two.
The first burst of flavor of Rosemary chicken, Sockeye salmon sautéed in dill butter, and breaded eggplant bathed in fresh tomato sauce, would inspire me.
My repertoire would eventually expand into presenting teas, intimate cocktail affairs, birthdays and other celebratory events.