Product Review: The Indian Experiment

Part of my personal mission as an amateur chef and foodie fanatic has been to try new types of cuisine- something out of my comfort zone of French, Italian and American foods. I am really terrible at Asian foods. That area needs a lot of work. I especially want to learn to make my own sushi.

A lot of my foodie and blogger friends are nuts over Indian food. Now......my ONLY experience with Indian food was curry from a small Indian restaurant in the small British town I lived near back in the 80s. It was chicken curry and was terrible. I swore I'd never ever eat that again. But curiosity and the desire to expand my palate has changed my mind. Getting to know spice experts such as those at Spiceologist has only furthered my curiosity.

So armed with Google and hundreds of cook books, some newly-acquired spices, and after a visit to the big grocery store in the city, I am armed and ready!

The first decision was meat. I'm still not sold on lamb so chicken it is. Deciding what to do with the chicken was a tougher decision. "Butter Chicken" sounded awesome and not as hot as some of the other dishes. We are NOT afraid of heat around here but I did want to start with flavors I could enjoy and not just burn my mouth off. Since I had a jar of Tandoori rub from Spiceologist I decided to go with Chicken Tandoori. Easy to put together and cook.

Besides pairing with rice, I needed a vegetable as well so more research, more considering what spices I already own and I decided on my version of Zucchini Ki Bhaji, a stir fry of zucchini and lots of spicy goodness, including the aljwain seeds from Spiceologist. I'm going to switch it up and use zucchini and yellow squash and add some chunks of onion for sweetness. 

My plans also included some homemade pita bread to go with but with our below zero temps, the house just is a little too cool for proper rising, so I'll save that for Indian Experiment #2.

So let's get started on my Indian day-

For the Chicken Tandoori I used:

2 boneless skinless chicken breasts

1 8oz cup PLAIN yogurt-be careful not to accidentally get vanilla

Spiceologist Tandoori Glory rub  (you can get it by clicking HERE)

I like to use as few dishes as possible when cooking so I just cut around the edges of the foam tray the chicken came in and peeled it back. Throw out that pad in the bottom. Wash and pat dry chicken. In a small bowl mix the yogurt with about 2-3 tablespoons Tandoori Glory rub. 

Rub mixture all over chicken, thickly and evenly. Replace in foam tray, recover and put in a plastic bag and pop in the fridge for a couple hours until ready to cook. I use this marinating time to prep my vegetables.

After marinating for a while, place breasts in greased baking dish and bake at 375 until done (juices run clear or meat tests 165 degrees, usually about 30-35 minutes for boneless). You can also grill the chicken if you'd like.

While chicken is baking, get your rice going. Jasmine rice is traditional with Indian food but regular rice will be fine.

And it's also time to get your veggies going.

Zucchini Ki Bhaji  (my version)

1 medium zucchini

2 small yellow summer squash

1/2 medium onion

1/2 tsp turmeric

1/2 tsp chili powder

1 tsp ground cumin

1 tsp cumin seed

1 tsp ajwain seed

3 tb cooking oil

Cut the zucchini, summer squash and onion into bite sized chunks. Set aside.

Start by adding all the spices and oil to a skillet. Heat and stir to toast and bring out the aromatic goodness of the spices. After several minutes, bring to heat over medium high.

Add vegetables and stir fry until crisp/tender and coated with spice. Pour into serving bowl and enjoy.

Now.......you might be wondering how our first home cooked Indian meal turned out-

Delicious !!!! The Tandoori chicken was tender and juicy and the yogurt and spice mixture left a delicious and spicy (not HOT) coating. The vegetables were soooo delicious. If you noticed in the picture I usually stir fry in a stock pot because it's less messy- no splattering. The spicy oil coated the veggies and was so incredibly flavorful! Now I really really want to explore Indian food!

Foodie Field Trip

Yes, in the middle of an Iowa snowstorm The Chef and I decided to head for the city to (as my friend Andi calls it) the Taj Mahal of Grocery Stores in Des Moines. If you knew me in real life you would totally get it. I normally hate grocery shopping, but there is a big difference between grocery shopping and foodie grocery shopping. 

If I had to be stranded on an island, I'd want it to be a cheese island

Foodie grocery shopping is like going to Disneyland for foodies. In Iowa HyVee is the big grocery chain. All the new Hy Vees are like super sized grocery stores, and with changing attitudes towards what we eat and where it comes from, how it's produced or raised. Is it sustainable? Organic? GMO? 

Are you brave enough ??

Walking in the door the first thing you see at Taj MaHyvee is the produce section. It's HUGE !!!! And I am helplessly pushing my shopping cart grabbing items and tossing them in. Brussels sprouts, oh how I love them. Zucchini and yellow summer squash for an Indian recipe I want to make. Baby fingerling potatoes. Greens of all kinds. Organic baby lettuce and those tempting tropical fruits...........I am helpless.

Fresh Brussels sprouts

But the best is yet to come. Andi warned me- bulk bins of grains and legumes and rice. And I am telling you,I was a maniac there. Wheat berries, cracked wheat, oats, purple sticky rice, sushi rice, Israeli couscous, EVERYTHING !!!!!!!!

Ahhhhh, bleu cheese !!!

I filled several bags with goodies including mustard seed (to feed my mustard making habit) and felt like I'd struck gold. My brain was spinning with all the potential recipes I could make with all these awesome ingredients. Lentils!!!!! In every color imaginable.

Bulk grains !!!!!!

OK, so I know I am curious about Indian foods, so with that in mind I tried to shop with that plan in mind. Chicken tandoori or butter chicken? Vegetables stir fried with sumac? So many options...... so I settled on  Tandoori Chicken (with Tandoori Seasoning/Rub from Spiceologist) and Zucchini Ki Bhaji. I'll save the Butter Chicken recipe for another day.

A trip to the olive bar always gets me in trouble!

How does my first ever Indian cooking adventure go? Stay tuned !!! Tomorrow I'll be cooking up some new Indian flavors!

The food tv addiction

Not everyone is into food tv. It's not a new thing. I grew up with my dad watching Julia Child, the Cookin' Cajun and The Galloping Gourmet on Iowa Public Televsion. Decades before Food Network would come along. Years before "celebrity chefs" became the norm. A whole collection of those awesome vintage tv chef cookbooks will pass down to me someday. 

Back in the mid 90s I found myself at home for a few weeks recovering from surgery and having satellite tv, somehow I stumbled across a new network called Food Network. I was instantly hooked. Cooking shows! Real cooking shows, techniques, recipe demos, the whole bit. "Cooking Live" with Sara Moulton, "East Meets West" with Ming Tsai and of course, "Molto Mario" became a daily part of my life. The shows were inspiring to an already pretty accomplished cook and further fueled my desire to write a cook book and own my own restaurant.

Fast forward a couple decades and Food Network is still going strong. Many of the chef/hosts have become celebrities in their own right. Many tour the nation appearing at conventions and expos and meeting with fans. I had the awesome experience a few years ago at the Iowa Food and Wine Expo of meeting Sandra Lee and Guy Fieri. Guy has always been a favorite of mine, even though he got his start on the network in the type of show I dread the most- the competition show. 

Guy rode a Harley into the auditorium for his demo blasting the Motley Crue.
I was transfixed instantly  and a little starstruck meeting him. He was very
down to earth and funny!

The programming has changed. The "cooking shows" are confined to day time hours and the evenings are filled with entertainment and competition shows. Some of them are interesting and some are overdone. Some are favorites and some I never watch. Some themes are overly repeated. Too many cake shows. Too many elimination shows.

Made famous by her "Semi Homemade" recipes and cookbooks,
Sandra Lee was very gracious and took the time to visit with all of us.

A couple years ago I discovered The Cooking Channel, Food Network's cousin network. I now have TWO networks to feed my obsession!! The first thing I loved about Cooking Channel was that they still had technique and cooking shows in the evening- not all travel and competition shows. Many of their shows have a different edge than FN's shows- like instead of competing for a food truck, they have people visit food trucks and tell us about the awesome offerings. Some of the food choices are amazing! 

"Unique Eats" is a favorite of mine. You can catch old seasons of Julia Child and Mario Batali there, "French Food at Home" with Laura Calder is one of my very favorite shows- French cooking is my passion and I love her homey style. But amazingly enough the CC show that really draws me in is Nadia G's "Bitchin Kitchen". I ADORE her crazy rock chick style and her SHOES !! I'm such a geek I have her autograph on her cookbook! Total groupie!

Unfortunately for me, Iowa is often passed over for the good expos these days. We haven't had such big draw names in a long time. It's hard for a chef groupie! I need to make some road trips- I have made some amazing friends in the foodie scene since starting my blogging adventure and I'd love to meet them in person, and fill my scrapbook with foodie fun!

Product Review: Perks and energy and a reason to heat up the oven

Let's face it- it's Iowa. It's February. It's winter. Energy? Are you kidding me? I'm doing good to get up and get dressed, particularly on the weekends. Something about wind chills and frozen pipes and icy roads just zaps my energy and makes me wanna stay in the house.

Until I heard about Oatomic Energy Bars. Guys, I have to tell you, if energy bars are your thing, or even if you just like a nutritious snack, this is for you. If you are concerned about what is in your food, this is for you. Avoiding chemicals and preservatives......this is for you.

Another blogger told me about this email he had received from the company that makes these bars- he didn't feel his blog was a good fit for a food review but heck, RTK is all about food! Lauren contacted me by email, took down my mailing info and a free sample pack was on the way. For free! Today the mailman arrived with a box from Lockhart Fine Foods, and the fun began.

I could hardly wait to get in the box! Inside was a package of the ready to bake dough and a package complete with instructions and ingredients. I have to be honest- I am normally NOT a fan of the usual granola bar-type snack. A lot of brands are too sweet and the "healthy" ingredients are barely noticeable. The first thing I noticed about the Oatomic bars is the LACK of refined sugar and no HFCS. Oats, raisins, wheat flour, butter (you know how I am about butter), nuts, seeds and unsweetened applesauce are in there as well. No chemicals I cannot pronounce, no fake fats, nothing artificial. 

And no preservatives- that's the best part. You bake them fresh. Eat them while fresh. Bake more when you need more. No sitting in a box on a store shelf losing nutrients for who-knows-how-long. Much like refrigerated cookie dough you simply break the pre-scored dough into bars, bake, and enjoy.

Now........how do they taste? Health food generally is not "supposed" to taste good because all the tasty garbage is missing, right? WRONG! These bars are delicious! You don't even miss the bad stuff. The oatmeal and butter keep the bars soft and moist. The oats, nuts and seeds add crunch and texture and the raisins are chewy and sweet. All those protein-packed goodies in a bar you bake fresh yourself.

Try them! You will not be disappointed. You can get YOUR amazing Oatomic Energy Bars dough at Costco !!

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I believe are of good quality and safe. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

Guest Chef- Slinging Mexican, Italian style, by an Irishman- this cannot go wrong !!

As you know, I LOVE sharing not only mine and the Chef's cooking, but highlighting friends and other foodies that are part of our lives. There are MANY. My friend-family includes such a diverse group of people you'd be amazed. The professional. The students. The attorney. The nurses. The doctor. The blue collar workers. The bums. The musicians. The stay home moms. Grandparents and new parents. I enjoy the company of many many people- it makes life interesting, and along with such a diverse group of friends is an extremely adventurous and varied menu of food items that I get to enjoy throughout the years.

For example, the friend whose goal right now is the launch of a fantastic grilled sandwich business. Believe me, as soon as that is up and serving, you will be the first to know !! Tasting shall commence! I have Asian friends who cook some of the most incredible food that I am totally useless at mastering. My friends include cookbook authors, bloggers, reviewers, restaurant critics and some of the best home cooks you will ever meet.

Every once in a while, someone will surprise you. As a human, we can't help but occasionally judge a book by it's cover. It happens. You wouldn't expect a glam/punk Irish rocker man to be an ace in the kitchen if he isn't belting out tunes in some raunchy punk club. You just wouldn't. But low and behold, I happen to know just such a person....... my good good friend Dizzy (whose real name is super secret and I'll never tell). Dizzy and I share two passions- music and food. Real food. Like me, dreams of being a chef have also been a part of his plan, and I'm always hoping he achieves that goal. I think he belongs on tv cooking, but....... he may not agree. I know he will make an impact on the culinary world when the time is right. He has too much talent to NOT.

Anyway, he often shares his kitchen masterpieces with the world on his blog, Gutbombs. Cooking, restaurant reviews, an interesting mix of all that makes up this complex character. Music selections that are so incredibly different it's like an education everyday. "What will Dizzy play for me today?" I often wonder. Just the other day he shared a picture of a recipe he had "thrown together" and it was just too good to NOT share with all of you guys. Familiar flavors, an interesting twist on a classic, it's something cooks of just about all skill level can make.

Sadly, my friend now lives far away and we won't be able to share the kitchen and cook this together, but he has shared  his idea and recipe with me and I am going to recreate it and hopefully, do it as well as the originator. So with that in mind....... let's get ready for the ...........drumroll please.............

Irishman's Mexican Lasagna

You are going to need:

• 1 lb ground beef
• 1 lb chorizo
• red and green onions
• an ear or two of sweet corn (see note about corn)
• canned black beans, rinsed and drained
• large can enchilada sauce
• tomatoes and green chiles (Rotel- large can)
• an "irresponsible and irrational amount of cheese" - yes he really said that
• lasagna noodles (I am going with the no boil kind because they are easier)
• salsa, sour cream , cilantro for finishing if desired

Before you start the big prep for this dish, we have a corn situation to deal with. Corn brings a unique texture and sweetness to dishes and fits PERFECTLY with this flavor profile. BUT- we don't want to just throw a can of Green Giant Niblets in there. Oh no. A Dizzy Dish is a masterpiece and has unexpected twists and turns to keep you wondering how that guy does it !! You're going to need to prep your corn, and this can be done in several different ways. The goal is roasted sweet corn with little browned and charred bits to add a smoky depth to the dish. You can do this lots of ways- fresh or frozen corn on the cob- brush with a little oil and broil it, turning often. Roast it over an open flame on your stovetop or grill. Use a grill pan or skillet. Any of those will work as long as you get a little bit of browning and caramelizing going on. If you have to use kernel corn, that's ok too- heat a little oil in a skillet and it'll serve just as well. Set that aside to cool so you can cut it off the cobs and then head on over to the meat.

Break up and brown the ground beef with about half of the chopped red onion. Add the chorizo as well. 

Now, depending on the TYPE of chorizo you have you will either be breaking it up like the burger OR dicing it into teeny cubes. Get that going so the chorizo browns up nicely.

Drain off any grease. Add beans, corn, enchilada sauce and Rotel to the pan, cover and simmer. Add about three big handfuls of cheese to sauce and mix in well.

At this point I'm going to talk about seasoning. Because of the addition of chorizo, and your own particular taste buds, you may or may not want to add something a little Mexicany here. I generally avoid commercial taco seasoning in favor of individual spices such as a dash of cumin or chili powder. This is up to you and consider who your serving as well. I've been known to throw a big blob of crushed ghost chile into dishes but then that rules out about 99% of my friends from trying it out. I added NOTHING extra as far as seasoning and the combo of spicy chorizo and Rotel was just perfect.

The rest is easy for anyone who has ever made a lasagna before- start building your dish. Sauce, noodles,  sauce, noodles,  etc until you have filled the pan or run out of sauce. Since this is Mexican inspired, for cheese I would go with a mix of Monterrey Jack, some mild cheddar, maybe queso fresco, maybe pepper jack..... if I'm really wanting some kick. The most important thing to remember is to make sure you END with sauce on top. For now anyway, especially if you're using the no boil noodles or you went crazy overboard and used tortillas (which would also be amazing in this dish). MAKE SURE you save a big pile of cheese for the top !!!!!

Cover the pan loosely with foil and pop in the oven. 350 degrees and an hour or so should get you thoroughly heated and bubbly if you have a typical 9x13 pan. If not, replace the foil and go a little longer. Once the lasagna is piping hot all through, remove foil, cover with a mountain of that insane amount of cheese that you reserved. Back into the oven, or pop under the broiler, to melt and brown up that cheese.

After you have removed from the oven, standing time is vitally important here. You didn't make those layers just to have to scoop it out like a sloppy lunch lady in a prison dining room. Let it rest and firm up just a bit before cutting and serving. You'll appreciate the view so much more.  Serve with salsa, sour cream, sliced green onions and the remaining red onion, and chopped fresh cilantro. I'm thinking a margarita alongside is pretty much a requirement but that's your call.

Not your Italian grandmother's risotto

As you might remember, the Chef and I have been exploring new grains- trying some of the ancient grains that have been around for many many years. Some of them have become trendy, like quinoa, and some have remained a little obscure. They definitely aren't easy to find in most supermarkets. I've had to really hunt them down!

Today we're going to get to know the grain Amaranth. Amaranth has been grown by people for about 8,000 years. That's definitely an ancient grain if you ask me. The Aztecs ate amaranth as one of their staple foods, and often used it in religious ceremonies. It also is very popular in Mexico and is considered a native crop in Peru.

Today amaranth is grown commercially and also grows wild, known as pigweed, although pigweed generally is not eaten as a food crop. Because it does well in poor soil and less than ideal conditions, it's a very profitable crop, and continues to gain popularity as people change how they look at their food and explore different food sources. It's very high in calcium, iron, magnesium and other nutrients. And PROTEIN- amaranth is probably the grain highest in protein. It also may help lower cholesterol in the blood. Who doesn't want that ? And, it's gluten-free, which makes this healthy grain option available to a lot of people who cannot eat other grains. Sheesh, I sound like a text book, don't I?

Now let's get to cooking this grain. There are lots ways to prepare amaranth- it can be "popped" and used in recipes like that, cooked like a hot cereal, and many other uses. We are going to cook our amaranth in a risotto-style dish, with lots of mushrooms, herbs, and deliciousness.

Amaranth Risotto with Leeks and Mushrooms

1/2 cup chopped fresh mushrooms
2 leeks, cleaned, chopped
2 tb olive oil or butter
1 cup amaranth
salt, pepper
1 tsp chopped fresh thyme
1 to 1 1/2 cups chicken or vegetable stock

Heat butter or oil in heavy saucepan. Add mushrooms and leeks and cook until leeks are wilted and mushrooms are softened. Stir in the amaranth. Add stock to pot (starting with 1 cup). Bring to boil. Reduce heat and simmer about 15 minutes. Stir well and add seasonings. Continue simmering, covered, until the mixture is creamy like risotto and the amaranth is tender, about 10 more minutes, stirring once in a while to prevent sticking and burning. Add a splash more stock at a time if needed. If you like richer, creamier consistency, stir in a couple tablespoons of butter. Sprinkle with additional thyme if desired before serving.

NOTE: Amaranth is done when it is tender but still has texture- it shouldn't be too mushy but shouldn't taste gritty either.

We served our amaranth risotto with beautifully fresh fillets of lake-caught fish with a splash of lime juice and herbs. Since we live in the Little Lake House we have an abundance of fresh fish almost year-round. Some roasted fresh asparagus with a sprinkle of olive oil and sea salt.

The Culinary School Adventure

If you haven't figured it out by now, I am a chef groupie. I love hanging out with foodie friends and people who enjoy food as much as I do. I don't mean someone who can make 27 trips to the buffet, I mean someone who ENJOYS a perfectly prepared dish. I mean the food experience. The nuances of perfectly blended seasonings that enhance the food. The perfectly paired wine. The plating and presentation. Judging the sear on that scallop, the freshness of that raw tuna. Taking in the aroma of an exotic spice blend on a masterfully prepared dish.

So I surround myself with interesting people. Wine lovers. Beer connoisseurs. Food writers and reviewers. And chefs. I love chefs. I love getting to pick the brain of a skilled craftsman in the art of food. Cooking IS an art form, and each chef expresses themselves in a different way, in a different medium- be it baking, pastry, restaurant, seafood, sushi. I love reading books written by chefs. I have learned so much from them, even if I don't get to spend kitchen time with them. My brain is a sponge and I am always eager to learn more.

And in case you didn't know, I also love doing interviews. I love hearing what motivates people, what they feel their strong points and weaknesses are. You are often your harshest critic so it's nice to sit down and have to answer some questions about yourself to see just how awesome you really are. 

But as much as I want to learn, I just don't have the commitment to go to culinary school. Cooking classes held in my favorite kitchen specialty store, sure! Working in a restaurant kitchen is really not in my future, and while I'd love to learn all the amazing techniques and basics, it's just not something I feel is for me. 

However, I can live vicariously through my friend Deberah Tedesco-Roberts, who is currently enrolled in the culinary program at the College of Southern Nevada in Las Vegas. I have asked her to share her experience with me so I can share with you. So let's get to know Deberah!

1. You seem to be a very accomplished cook already-  so why culinary school?

I love to cook, that is no secret....I recently was made aware that I was entitled to some military education benefit that I didn't know that I still had. Having already obtained two degrees in unrelated fields, I thought "Why not?" I decided to do something that makes me happy. It's a little elementary in the start, but I'm loving it nonetheless.

2. Do you think your home cooking skill gives you an edge?

It definitely serves me in the classroom. That and the fact that I'm one of the oldest people in the class, there is definitely an advantage to having thirty plus years of cooking experience under my belt.

3. Do you plan on working in a restaurant kitchen after you graduate?

That's a tough one. I'm more the type to own my own place, but who really knows what path lies ahead. I'm a bit bossy....just sayin'.

4. Do you have a favorite local or celebrity chef that you look up to, and possibly hope to emulate their success?

I really love Giada DiLaurentis. She is the perfect blend of sweet and savory. What a hottie!  She makes it look so easy, as it should be!

5. Is there any particular cuisine that you are partial to? Any particular one that you want to master more than others?

I have a true love for Asian cuisine! I do it all, Thai, Vietnamese, Japanese. I think that what makes it so appealing to me is the "mise en place"- the preparation. I love chopping all the veggies and seeing all the beautiful colors in the bowls. The most fantastic combinations  of flavors, colors- it blows my mind.

Deb does Asian BIG TIME at home

6. Is there any particular technique you have no mastered but want to ?

Sauces- it's coming next week! I'm thrilled! Also, I've decided to step outside of the box. I have always been a hot cook. I have never been interested in baking.This year I have decided to take a baking class. It's very precise.  I'm more the "pinch of this, pinch of that" girl so it's a challenge to be so exact as a baker. Stay tuned- this could definitely get interesting!

Deb's rolls made on Baking Day

7. How about a favorite kitchen utensil?

My knives, of course!

8. And what is your favorite brand of knife? I know chefs and even home cooks like meget pretty attached to our knives!

My favorite knives are Mercer.

9. Do you have any favorite ingredients to work with ? Protein? Vegetable? Starch?  Any that you hate ?

I love all foods. I have yet to develop a dislike for any ingredient. Is that weird?

Beef stew packed with vegetables and juicy beef.

10. Before culinary school what do you think was your best dish?

Mustard Braised Chicken Thighs with Melted Leeks- undoubtedly the best. If you ask nicely, I'll give you the recipe!

11. It's pretty early in the game but have you learned anything that changes what you feel your best dish is?

Funny that you ask that. I'm relearning the basics right now, I'm really surprised at the habits I have that are being refined. Little ways that I can be better. I'm humbled by the experience.

12. How did you feel the first time you dressed in full uniform?

A little embarrassed. Because of shipping issues, I didn't have time to get my uniform pressed or dry cleaned. I felt "less than." My prior military background trained me to take pride in my dress, the way I present myself. In the kitchen it's equally important. I feel proud to wear the Chef's uniform. I'm working very hard to earn the right.

13. Is there anything you dread working with or learning to cook? How about any "gross" ingredients or foods you just refuse to eat?

Broccoli could be voted off the planet forever and I wouldn't miss it. I use it in my cooking but won't allow it on my plate for a second. Cauliflower pulls a close second.  I will, however, happily eat sea urchin, fish row, anything slimy, tasty and obscure!

14. Tell me about your biggest kitchen failure- at home or in school ?

Oh that is easy- one year my husband decided he wanted a "Christmas Goose"for the holidays. Being the accommodating wife, I agreed. Of course the whole family came to dinner, and the goose was the greasiest, nastiest thing I've ever cooked. Luckily I had a backup! Tom the Turkey was roasting quite nicely in the second oven. Urgh! That was a disaster!

15. A few years ago I wanted to own my own bistro- simple menu, two maybe three options changing nightly depending on what was in season and available. Obviously that did not happen. Where do you hope to see yourself 5 years after completing school?

Some friends of ours have a B&B at the entrance to Zion in Utah. They want to sell, we are considering buying. Just a thought, might be fun, I'm just not sure I am a country girl.

Heirloom tomato salad, by Deb.

16. Do your plans include working in a restaurant kitchen or straight to ownership/management?

Definitely an owner- I don't take direction well!

17. Ever consider hosting your own Food Network show or compete on Chopped or a similar show?

I've actually had dreams of being on Chopped. I always choke. I worry about not being able to come up with an original dish. Maybe nightmares is a better word!

18. Another lifelong dream of mine that's currently in the works is writing a cook book- how would you feel about writing a cook book or maybe even an autobiography of your culinary school journey?

I'm not sure my journey is very interesting, but I would definitely contribute to a cookbook. I've got some good dishes in the cupboard, if you know what I mean!

So with that I get to experience, through my friend, the experience of culinary school. I'm so excited to share in her journey and see where her path leads her, and hopefully I will make it to Las Vegas again and can experience her cuisine!