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    Cook Like A Chef

    In 1996 I decided I really wanted to learn how to cook like a chef. So it was off to the Culinary School, the home chefs version, in Pasadena (now a Le Cordon Bleu School). It was about 6 months of weekend classes but at the end my food tasted pretty darn good. Over the years I've taken it up many levels as a high-tech cooking gadget enthusiast and frequent pracitioner of molecular gastronomy. One cooking technique that changed my cooking life 10 years ago is the Sous Vide method. Cooking food under a vacuum in a perfectly computer controlled waterbath. Although I've never been a restaurant chef, I was an investor in a restaurant years ago, cooking is still a big part of my life today.

    The image is one of my food photographs that appeared in Food & Wine magazine.