Type of cuisine I like to cook:
Anything involving fresh, quality ingredients. Right now, I’m cooking my way through Anna Hansen’s wonderful The Modern Pantry cookbook.
Braising – I love letting that oven (and time) do the work for me.
Favorite kitchen tool:
I teach knife skills, so I have to go with a standard chef’s knife. But the microplane zester is a very close second.
Past & Present:
A Queens native, I studied cuisine at Le Cordon Bleu, Paris, and I now live, cook, and teach in Brooklyn. I believe that anyone can cook delicious food at home, and my classes focus on helping students develop fundamental technical skills and a baseline comfort level that together open up the possibilities of the home kitchen. I read cookbooks in my spare time and hope one day to publish a cookbook of my own. When I’m not thinking about my next opportunity to eat or cook, I serve as a volunteer tour guide at a local contemporary art museum.
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