My family has always been my greatest inspiration for cooking. Growing up, I was greatly influenced by my mother’s cooking and I watched her prepare food for my family using recipes passed down for generations. Although I became an engineer and worked in that field for many years, my other passion, cooking, was always in the back of my mind. Throughout my career, I treated holidays and special occasions as opportunities to try new recipes and feed my loved ones; learning from my mother, I used food as a way to express my love and gratitude for those around me by sitting down and enjoying meals together. 

 

My food journey continues – I recently decided to close the chapter of my engineering career and devote myself to cooking full-time. I explored the art of fermentation given my laboratory and science background and started to produce small batches of hot sauce, mustard, kimchi, sauerkraut, and bread to share with friends and family.  I pursued charcuterie and learned to make bacon, pastrami, sausage and other carnivorous creations that require precision, complex processes and difficult cooking techniques. I always keep detailed notes on ingredients, weights, processes, and results - making modifications to improve the results along the way.  Today I have a wide range of recipes that have been developed after many many trials.

 

My goal with this website is to have a portal for sharing my products to a wider audience, while at the same time organizing and sharing my knowledge of food science, cooking tools, and recipes. I find the reason cooking is such a satisfying pursuit is because I can always make something better – the journey never ends. I learn new things about food every day working in the kitchen, researching recipes and techniques, and talking about food non-stop with my culinary friends.

 

Thank you for visiting the site, and happy cooking!