Started as prep cook for Babushka, my great Aunts and Grandfather, whenever they let me hang out in the kitchen.
Had a surprisingly serious run as a line cook for a few restaurants with chefs that taught me quite a bit. Just as I was getting serious about culinary school (at the urging of one of the chefs), my son was born.
I recast my career, and I continue to expand my kitchen skills. It now includes sharing my knowledge and cooking with my children (or learning from and letting them cook for me).
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