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Where it all began

I guess you could say that I’m genetically predisposed to be a cook.

It’s an integral part of my DNA. I come from a line of excellent “down-home” cooks and I learned much about the “magic behind the screen” in my youth as a 4-H member.

I started doing foods demonstrations through 4-H at age 12, which culminated in a trip to Denver as a state demonstration winner at age 16 and a trip to Chicago as a State Breads winner at 18.

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