I live in Los Angeles after stints in Vermont and Manhattan. In a former life I worked in restaurants when it was considered "blue collar" not chic. In fact, the first time I applied for a job in a restaurant, my interview consisted of lifting a huge, filled to the brim stock pot and pouring the contents through a sieve just to see if I was serious about the job and knew I wouldn't live the life of Julia Child. Being stubborn I accomplished the task and got the job. I had my own bakery in Stowe, Vermont. Not the pinnacle of my career, mostly realizing that I was not a business woman. I then moved to NYC were I really learned to bake and cook. Bouncing back and forth from food to pastry as my mood and inclination changed. I can turn out an incredible croissant (the recipe seared in my brain even after all these years). My knife skills are pretty good as well. My new location has lead me to a new career in which I produce television shows. Some about food, some about cowboys. I think I'm a far better cook now that I'm not doing it for a living. The pressure of performance has been replaced with shear pleasure. My partner and I hold underground suppers clubs in and around Los Angeles.
What is the strangest food you have ever eaten?
I just had a scorpion. Not my favorite.
What do you cook when home alone?
Cheese raviolis with butter
Your most treasured kitchen possession:
My very first omelet pan still seasoned to perfection.
The ideal number of guests for a dinner party is:
8
