About

In what can only be described as a perverse experiment of the limits of human capacity, I attended culinary school at night while litigating in Chicago full-time. 

My foodie neurosis developed not unlike most addictions, from a combination of early childhood experiences and genetic proclivity. My primordial years were spent absorbing my Italian grandmother's self-taught culinary genius. Next meals were plotted during current meals. Palates were expanded and refined. Ideologies such as "Butter makes it better," were calcified into personal constitution. Bonds were forged over the perfect Bolognese and shattered over philosophical differences of ideal brownie thickness. The love of good food was at times the only commonality among family members.

This site is a conglomeration of lessons learned in culinary school, recipes inspired by the best dishes I've experienced in my culinary endeavors, my favorite ingredients and products, and lessons from the masters.