About the Author

Precious Beginnings

On-board the NC Battleship

I enjoy food...the very thing that nourishes our bodies and souls...the very thing that comforts us and brings us together during the good times and the bad times. I have come to realize that food has touched my life in many different ways...from the moment I was born.

I saved every recipe, and I watched my mother and grandmother cook continuously growing up. My grandmother had a large garden, and as a child I always thought it was the norm to spend hot summers picking vegetables and making homemade pickles...but now it is something that I treasure, because it taught me the beginnings of food, and little did I know, where it all would begin...



You Mean I Can Make A Living Cooking?
My first inspiration to go to culinary school was born at an Assisted Living Facility where my Great Aunt Mabel stayed.  The chef, Lee Parrish, had a kitchen meeting with the family members to learn exactly what the patient loved to eat, and also any health issues or allergies.  I thought to myself, how lovely! How fun would it be to feed someone on a daily basis and get paid for it?  To be able to get to know someone, and then prepare the meals that they love and enjoy was what I wanted to spend my life doing.  On the way home that day, I mentioned it to my mom, who suggested that I look into cooking as a career.  I also knew that everybody had to eat, and it seemed that there would always be jobs in the field. And, I felt that it was a subject that I didn't know a lot about, so why not dedicate my life to something challenging?  And so I did. 


Culinary School 
At the age of 18, and with no professional kitchen experience, I found myself dressed in a brand new white chef's coat, black and white checked-pants, a big white floppy hat, and black steel toed shoes on the very first day of culinary school.  I remember being scared, excited, and nervous, not really knowing what I had signed myself up for.

"I don't want anyone crying, and I don't want to hand out any bandages." These were the first words from the two professors, referring to dicing our very first onion.  But it was all out of love...for the love of their students, and for the love of food.

As time went on, we learned to make soups and stocks, and how to prepare vegetables, starches, proteins, breads and desserts.  We learned how to cook for 500 people, and for 20 people.  We learned how to make something as simple as mashed potatoes (from scratch of course), to something as complex as pate.  We learned to work as a team, and as individuals.  There were smiles, and there were tears.  There were many teachable moments, which I will cherish forever. In 2002, I graduated with no idea what was in store for me, just knowing what I loved to do.


Knowledge Is Power (At least that's what I thought)
Just when you think you know it all...you start a job in the professional kitchen.  Time to apply all of that knowledge to a real job! My internship as a banquet server at a Four Star hotel led me to a banquet prep position in the kitchen. Luckily, the chefs and other cooks were very dedicated and saw that I was willing to learn and expand my knowledge.  During my 7 years at the hotel, I served my duties as Banquet Server, Banquet Prep Cook, Restaurant Prep Cook, Pantry Cook, Saute & Grill Cook, and eventually Lead Line cook before leaving in 2008.

From there I went on to be Supervisor in a coffee cafe for awhile in a college setting.  Many lessons were learned here.  I went through a company change over, which changed my title from Front of the House Supervisor to Front of the House Manager to Catering Manager, etc.  I pretty much learned it all here.  And last but certainly not least, this is where I met Larry Dunn, who taught me that I had a passion for food, and that is where I needed to be...and he was right.  I went on to be his sous chef in a sports cafe for a short while.  I then took the rather vast amount of knowledge and skills he taught me while under his wing, and put it to use in a new location, with new people and new experiences...same good food.


So Now What?
So what does any of this mean?  Nothing really.  My experiences have taught me many, many things.  But I can never say that I know it all.  The food industry is an ever changing industry, with new adventures and new experiences.  I enjoy feeding people good food, whether its at home, at work, with friends, or with family.  It is my passion...and that is why I am here...to share this great passion that we all have for food!


Yes, I'm A Food Blogger...
I am a blogger, a food blogger.  I am new at this, but I do enjoy it.  I take all of my own photos (I'm certainly not a professional photographer), and write all of my own posts.  Please bare with me on this journey, and enjoy!


With love,  from my cupboard to yours,
Jenny