VISITOR PROFILE web: None. total reviews: 1

last review Feb 20, 2001

To this day, I can still taste my grandmother’s fabulously flavorful chicken soup and her lighter-than-air matzoh balls. How did she whip up such delectable creations? As a teenager, determined to match her culinary brilliance, I spent a great deal of my free time chopping, mixing, sautéing, baking and experimenting. When I went to interview for a pastry chef position at a swank L.A. restaurant, the first question thrown my way was, “Who trained you?” I think the head chef thought I was joking when I replied, “I trained myself.” In any case, perseverance, passion, and hard work have certainly paid off. After stints at Wolfgang Puck’s Granita and the ultra hip Bikini, I began developing recipes for my own catering company. Some of my favorite recipes have been inspired while traveling in such far away places as Tuscany and the Mekong Delta in Vietnam. Closer to home, I’m constantly crisscrossing Los Angeles in search of the perfect meal.