Like so many people food is a part of my everyday life. Even if I am not actually cooking or baking, I am known for giving tips, tricks, quick recipes, and technique ideas to people I know (and even a few random strangers! ). And if you are on Facebook with me, I am known for posting recipes and pictures of my creations too. So many people had suggested that I do catering, open an eatery, and share a recipe that I decided that the time had come to give a little something back to them for all their years of support. Those closest to me have even joked, “You know KellyAnn … She’s all about the food”. And it is true! I seriously cannot do it all without the support and encouragement of those around me. To all of you, I send a deep and very heart felt thank you.
I am not alone when I talk about being in the kitchen cooking and baking from a young age. I cannot explain it, except to say that I have had a lifelong love of food. Going into restaurants with me can be a challenge. I am always critiquing what is there, seeing if I can re-create it at home, what I would do differently, etc. It is so ingrained in me that it is almost like breathing. And from a young age (probably early adolescence) people have said, “What’s KellyAnn ordering? If she won’t order it, it most likely wouldn’t be good.” While I can thoroughly enjoy the simplicity of something as comforting and basic as a roast chicken, I am usually looking for the menu items that have the most “stuff” in them. Needless to say, I probably will not be ordering a Caesar salad. I just cannot pay for a bowl of lettuce with some dressing on it.
For the most part, I am self taught. A lot of what I know, on the other hand, is steeped in family traditions that have been passed down through the generations. I can watch cooking programs on television all day every day (and I have!). It does not matter if it is the umpteenth time that I have seen it. My memories of Julia Child and Jacques Pepin go a long way back. Over the course of my culinary life, they are probably my biggest influences and inspirations. In addition, my collection of cookbooks is rather large for the average person, and pays homage to cuisines from around the world. Between the cookbooks, clippings I have collected, and those stored digitally, it is very easy to say that I have amassed tens of thousands of recipes over the years. Some I just keep because they are interesting and appealing, some I pass on to others, and some become my favorites to use regularly.
So there you have it. Me in a nutshell. (Sorry, I could not resist! ) I hope that you will enjoy this blog as much as I enjoy sharing it all with you.
All the best,