: About Me

Hello everyone, I'm a twenty-six year old culinary student  who will be graduating with a BA in Culinary Arts in May of 2011.  I live in downtown Chicago and have written on and off my entire life.  Historically I've done more works in creative writing but have been doing more and more food writing lately.  Hope you like what you read.

My passion is ...

music, writing, food, soccer, the visual arts I have many passions

I know too much about ...

nothing

My parents always told me ...

"Son, ya got nowhere to go but up" (just kiddin)

My childhood ambition ...

to play pro soccer, be a chef, become a successful musician, I had many ambitions

My favorite memory ...

playingg soccer with some cool Haitians in the Bahamas over Spring Break

Why I write ...

to reflect, express, speculate, document etc.

What I am reading/watching/listening to ...

listening to Sigur Ros, Mew, TV on the Radio, me

My first job ...

Pizza Hut

My best moment ...

7:38 pm, that's a good one.

My inspiration ...

I'm inspired by and interested in far too much to list

Food & Drink > Recipes (Other) Recipes: Great appetizers

23 of 48

I'm aware that many people may not be knowledgeable on the topic of smelt so allow me be act as a diplomat for our little sea-faring friends.  Smelt are very small fish that can be found in both Pacific and Atlantic Oceans as well as fresh water.  Their abundance makes them one of the few fish that fisherman are still allowed to net using dip-nets.  They are an excellent option for a number of reasons.  First of all they are extremely inexpensive, but even more importantly they are abundant so they fall well within my ethics of using sustainable ingredients in my dishes...

More..

• Helium Charter Member