On Cooking

For me, food is tightly bound in memory, experience, culture and family. My greatest culinary influences are family members, and nearly every fond memory I have with them involves cooking. I do truly believe that great food is made with love; it’s not mechanical or scientific; great food, like memory and experience, is transcendent.

I am a man who likes to color outside of the lines, and so it should come as no surprise that I do not believe in following a recipe or measuring the ingredients that go into my creations. Cooking, for me, is stream of consciousness. Culinary schools and restaurants alike will often teach “consistency is key,” though I am not interested in cooking, or eating, for consistency. I want to be surprised and challenged; I want the risk, and the reward, that comes with cooking from the heart.

My recipes posts, as such, will not look like your conventional recipe book. I don’t outline quantities, weights or fluid ounces. I’ll often recommend substitutions for core ingredients. Many of the foods I make leverage left-overs from a previous recipe. In short, when it comes to cooking, I give a big, giant ‘fuck you’ to convention.

Enjoy and mangia!

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