New York, NY
I cook for fun, I cook to eat and I cook for money. My professional resume skews in the direction of Japanese and Macrobiotics but real life has often seen me elbow deep in all butter pastry and frosted layer cakes. So much for didactic culinary regimens, mixing it up, figuratively and literally is really where the most fun is for me. My cooking and my kitchen is however very happily vegetarian. So far nobody has had to die for me to have a good meal. I am a huge fan of kitchen experiments and fermentation and usually have a variety of bubbly mason jars in my vicinity.