My name is Chris and I pride myself in my desire to make most meals from scratch. For example, I used the no knead bread recipe from Sullivan Bakery in the NY times last night to stale on my counter until Thursday for my stuffing. I will also buy pork shoulder, grind and season for the sausage in my stuffing. With that considered, this is my style.
I am 40 but started cooking when I was young for my sister and I since both of my parents worked.
I am a professional graphic designer by trade but find myself in the kitchen in much of my spare time. I would like to learn about creating more technical dishes as well as creating delicious vegetarian meals.
I also have developed various knife skills and technique over the years and can work with fish, piece chickens, tunnel bone chickens...etc.
Cutting it short here since this was supposed to be quick.