It's not all sad
reminiscence and quotidian existence. I can cook,
too.
Before picking up writing, but after tossing aside a career as a federal librarian, I graduated from the Natural Gourmet Institute, a culinary school located in Manhattan that focuses on healthy, mainly vegetarian, gourmet cooking. Immediately after graduating, I completed an internship with Greens Restaurant in San Francisco. When I returned home, my husband and I discovered that we were going to have a baby. Suddenly my ideas about the future changed.
While cooking school expanded my creative horizons, a career as a restaurant chef was not for me. Developing recipes and writing articles about food, however, fits me like a trusty oven mitt.
You can find my articles and recipes in Vegetarian Times magazine. A sample of my latest work from the Jul/Aug 2008 issue is pictured below (photographs are not clickable).
Before picking up writing, but after tossing aside a career as a federal librarian, I graduated from the Natural Gourmet Institute, a culinary school located in Manhattan that focuses on healthy, mainly vegetarian, gourmet cooking. Immediately after graduating, I completed an internship with Greens Restaurant in San Francisco. When I returned home, my husband and I discovered that we were going to have a baby. Suddenly my ideas about the future changed.
While cooking school expanded my creative horizons, a career as a restaurant chef was not for me. Developing recipes and writing articles about food, however, fits me like a trusty oven mitt.
You can find my articles and recipes in Vegetarian Times magazine. A sample of my latest work from the Jul/Aug 2008 issue is pictured below (photographs are not clickable).
