I’m a newlywed in my mid-twenties who happens to be in culinary school (5 more months!). I have a husband who finishes most dinners before I’ve even unrolled my silverware and a dog who can’t be trusted around goat cheese. They’re both thrilled that I’m going to be a chef one of these days. We’re a pretty happy little bunch.
Some photos:
Once upon a time, it was a generally-known fact that I was domestically challenged. I had no interest in cooking whatsoever. All of that changed when I went to Paris to study my senior year of college. I still remember the moment, standing at the stove in my homestay, a pan on the burner and uncooked chicken in my hand, when I thought, "How on earth do I do this?" It was that moment that I realized that I would have to cook and if I had to do it, I might as well do it right.
I am currently in culinary school and will be finishing this summer. Amazing how much things can change.
My food has as many dimensions as I do. I'm Italian, Southern and fell in love with French cuisine while a student in Paris. All of that is reflected in my food. I think that the one unifying factor would be that I believe food should always be fresh, creative and something that you would actually want to put in your mouth.
I am more than happy to answer any questions that you might have. Feel free to email me at shrimpandgrits85@gmail.com.
