As a graduate student in Florida, studying to be a microbiologist, cooking and baking are my main source of relaxation and stress relief. I generally prefer to bake, but will also cook, especially if there is someone else (like the boyfriend) around to eat my cooking with me. I've been told I'm an excellent cook--a college roommate used to tell me that I should give up academics and go to culinary school--but I only really enjoy eating my own cooking when I can see someone else enjoying it too. That's my true passion. I'm constantly searching for something new to make and am more than willing to experiment with different flavors and combinations. I am well-traveled for my age (or maybe well-traveled for an American? Can I say that?) and constantly use that in my cooking.
My philosophy on food is you can never have too much garlic or enough butter. I am certainly indulgent and hedonistic about my cooking but I figure if I'm going to put the effort in, it may as well be damn good. While training for a half marathon taking place January 2011, I regularly begin our training runs with a rundown of what I've been cooking lately and often bring samples for the people who keep me going three times a week. Like I said, I cook to share.
If graduate school doesn't work out, I might just take my friend's suggestion and go to culinary school. Who knows. I like to keep my options open.
Finally, I'd like to give a shoutout to my biggest inspiration, Deb Perelman over at Smitten Kitchen . If you haven't checked out her site, you should. Many of the things I cook come from her blog, and I will always send you her way if that's the case.
