Why I want to be mentor in this category: So many people I have run across through the years think that cooking of any kind is hard. I learned just by watching. Creativity comes with time and experiece.
What inspires me in this category: I have seen so many great chefs in my time, make desserts, pastries, and other things so difficult for people that they will not attempt them themselves. Hope I can be here to simplify things for the novice.
Experience: I am 51 years old. Been cooking professionally full and part time for over 35 years. From the south. Northwest Louisiana, Shreveport, Bossier City area. Was luckiy enough to learn cooking and baking from my great grandmothers, grandmothers, and mother. Also have learned from some of the best European chefs that now live in my area. Have worked and cooked with them for many year. Not only do I have that homecooking but the professionalism of great European chefs.
Biggest Lesson Learned: Just because its hard to make, does not always make it good. Sometimes the easiest and best tasting dishes are simple.
Books, classes, teachers that have helped me: Wilton Cake decorating classes. Design by chocolate. Paul Boquet, Chef Brucia, Chef Basciano, Enrico Giacalone. Chef Pierre Bonet. Missoure Pateau, and many others. My great grandmothers, grandmothers, mother, great aunts, and even uncles. Many many others throught the years
Education, Awards, Pro Experience: Cooked with some of the best European chefs in Louisiana, and many other visitors, from France, Italy, Germany, and Belgium. I have award given to the Cambridge Club in Shrevport for my time there. Chef Giuseppe Brucia, the head chef, took many of my recipes and designs and won many awards for the club while I was doing his pastries. But he would never tell you they were mine, cause he was the head chef, and that is where all the credit goes., LOL