for me cooking is in the blood. my family is sweedish, english, iriquo, and dutch. when my my mothers side of the family came to the us they moved into the south and quickly took on the southern traditions as far as cooking. my grandfather on my dads side was a restaraunt owner for many years and now produces some of the best honey around. from both sides cooking has been imbeded into me. i started cooking semi professionaly when my mother and i started a catering buisness (i was 12). i went professional after trying to do several other things when i was 18 (i just couldnt stay out of the kitchen). as far as why i do it well, i guess its because it is the one place that everything feels right. i can let my creativity flow through my hands in the same way an artist does when creating a sculpture. as far as the people i work with just about everyone in that place (back of the house) is as crazy or more so as i am. all the B.S. we say spills over into beer 30 after work as well. i love hearing the customers talk about the food we produce and i go to church every now and then and hear folks talk of how their dinners were great and how they wished they could cook like that.
thats why i do what i do.
dec. 30 btw