I grew up in the deep South where the most sacred foods include biscuits, cornbread, black-eyed peas, ham, & grits. There's a huge Cajun influence down there, so rowdy crawfish boils with red potatoes and corn on the cob are common. A few summers come to mind when my sisters and I had fingers stained purple from shelling peas and arms red with ant bites from the darned critters that dominated the okra. When I was 18 my family moved to South Texas. I began culinary school a year later and learned about the French method of cooking and developed a passion for fresh yeast breads and plated desserts. While at school I was fortunate to intern with the city's largest catering company and gained valuable experience and knowledge in catering for large numbers. Now I am happily marrried to a talented Chef in the Chicago area, where I write articles on the hospitality industry, trending restaurants, molecular cuisine, & rising chefs. I also offer resume writing services to culinarians.