I joined you a few weeks ago, but have been swamped with work - which is a blessing in this economy! I am now playing catch-up. Let me introduce myself:
I am the Executive Research Chef for product development for Walnut Ridge Farm Foods LLC (Aug 2005 to present) in Cassopolis, Michigan
I find new ways to create food products from the resources of Walnut Ridge Farm, a sustainable, natural, organic and totally exciting place to live and work.
I am a member of the American Culinary Federation, Grand Rapids Chapter, The Research Chefs Association, National Restaurant Association, Michigan Restaurant Association, Slow Food, Personal & Private Chef Association.
I've been cooking and baking since I was 10, cooking Cantonese since I was 15, and Middle Eastern, Italian, and dishes of the Indian sub-continent since I was in my twenties. That was a long time ago. I also farm, hunt and fish and forage. I am happily ensconced in a 500 square mile county with 50,000 human inhabitants. Life is very good to me. I hope to make a few friends here and look forward to sharing and learning. I believe that cooking well is its own reward.
