Hi Mezzaluna,
I started out about 24 years ago more needing to know how to cook then just wanting to know how to cook. It was more of a necessity for me than anything else. I knew at the time the only one I could really ask to help me with my cooking was my brother Dan. He had just graduated from culinary school and was working as a chef in an Italian restaurant. He was more than happy to teach me, and guide me through the process of learning about food, herbs, spices, breads and chopping skills. He taught me more than just a few recipes, he taught me how to interpret food and understand it. To understand the basis of what makes the flavors work together is more than just to know how to cook. It is much deeper than that and he taught me how to go there and feel the flavors and sense the deeper meaning of cooking.
After learning these important concepts, I branched out and just jumped in to everything I could think of cooking. My drive and natural curiosity about food and ingredients pushed me to learn to cook every type of food imaginable. I have had several successful business during that time.
In 2006 I encountered a roadblock in my culinary road and sustained an injury to my right arm which left me unable to do the intense lifting involved in cooking. In the past 3 years I have concentrated on developing new recipes and researching market trends. Now I am at the point where my passion for food is pushing me back to the commercial kitchen in a bigger and better way. I am very excited that we (my sons, my husband, and I) are getting ready to launch a line of new sauces in the coming year.
Rebecca  | 
