Why I want to be mentor in this category:
Taking my classes and teaching beyond Florence to those that cannnot come here!
Am a born again Italian, moved here in 1984, not Italian.... but almost!rnHave been teaching cooking here in Florence since 1988, and also travel Italy a lot with my culinary tours. Each town in a new lesson, even for me.
Biggest Lesson Learned:
My Italian mother-in-law taught me to spend more time shopping and less cooking. Fresh quality ingredients need little done to them.
Books, classes, teachers that have helped me:
I started out as a professional pastry chef, which taught me precision, moving to a new country and living here full time has made me a Tuscan!
Education, Awards, Pro Experience:
Member IACP, international Association of Culinary Professionals, rnColumnist for " The American Magazine" Diva's KitchenrnAuthor of " Over the Tuscan Stove
- Always put the garlic in cold oil, then turn on the heat. Burnt Garlic is horrible and you should throw everything away and start over.