I still remember cooking breakfast burritos with my son Daniel, for volunteer workers at church events—simple, hearty, and made to fuel a long day of service. The workers were always so appreciative. Years later, I served a crowd favorite, nicknamed “The Bacon-ator,” a breakfast superstar inspired by the over-the-top spirit of fast-food indulgence. We had a popular food booth at the local country fair, where we cooked hundreds of breakfast burritos each day-stuffed with Mexican cheeses, extra bacon, fluffy scrambled eggs, and fresh salsa—nothing pre-made, nothing rushed. Every burrito was warm, fresh, and full of flavor. When food is made with love, even the most straightforward breakfast is memorable. 

Oranges are fantastic in Baking & Pastry. I developed a delicious dessert for the CMC exam (Healthy Cooking) challenge featuring Orange Creamsicle Sorbet with Roasted, Candied Pineapple and Fruit Strudel... with plenty of guidance from the amazing CIA Pastry Instructors! Types of Oranges: There are several distinct varieties of oranges, each with unique characteristics and flavors. The most common type is the Navel orange , recognized for its seedless, sweet flesh and thick, easy-to-peel skin. Valencia oranges are another popular variety, primarily known for their juiciness and are often used for making orange juice. Other notable types include Blood oranges , which have a deep red interior and a distinct berry-like flavor, and Cara Cara oranges , characterized by their pinkish-red flesh and sweet taste. Additionally, Seville oranges , known for their bitterness, are mainly used in making marmalade and flavoring liqueurs. 

Flambéed fruits are often used as an accompaniment or variation in desserts like Crêpe Suzette. Common choices for flambéing include bananas, apples, or berries, sautéed in butter and sugar before being doused in a spirit, such as rum or brandy, and set alight. The flambé technique adds excitement to the dining experience! Years ago I was dining at Paul Bocuse with some colleagues and one ordered a f lambé served over rum raisin ice cream. He let me taste and it was amazing.

Bell peppers are the sweet, non-pungent members of the Capsicum annuum family, prized for their crisp texture, juiciness, and vibrant colors. Green, red, yellow, and orange peppers are the same fruit at different stages of ripeness, with sweetness increasing as they mature. In the kitchen, bell peppers are valued for their versatility—equally at home raw in salads, roasted for depth and sweetness, or sautéed as a foundational aromatic in countless cuisines.

Years ago I was competing in Erfuft, Germany with a CIA Culinary Olympic team. When the competition was over, we had time to walk around Erfurt (home of the famous poet Goethe). There was a man grilling German sausages on a small grill in the center of the town square. I joined the long line of locals purchasing delicious, grilled German sausage with onions-amazing!

My favorite shrimp are 16/20 tiger shrimp! I love the crunchy bite and visual appearance. I always get 'shell on' so I can use the shells for stocks and sauces. Shrimp are classified primarily by size, typically expressed as a count per pound (for example, 16/20 or 26/30), with smaller numbers indicating larger shrimp. For shrimp cocktail, larger sizes—such as U10, 16/20, or 21/25—are preferred for their dramatic presentation and juicy bite. Shrimp can be purchased fresh or frozen, head on or off, raw, cooked, peeled... Common types include white shrimp (mild and tender), brown shrimp (slightly firmer with a deeper, iodine-rich flavor), pink shrimp (sweet and delicate), and tiger shrimp or prawns (large, meaty, and visually striking).

My first professional cooking job was in a continental restaurant built on a large, docked ship. I was hired as the garde manger cook for my culinary school externship. During my externship I must have cooked and peeled hundreds of pounds of shrimp, opened thousands of clams and oysters and prepared gallons of tangy, cocktail sauce during that five month period. I can still remember the aroma of the chili sauce when I opened the number 10 cans...

Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. This is a cookie my mother baked at Easter time. The lemon sugar crust is delicious... perfect with coffee or tea.

Butter, spices, and traditional family recipes bring us together in the simplest—and most meaningful—ways. Christmas cookies are more than nostalgic treats; they’re a celebration of childhood memories, and maybe cookies help to make us all a little more patient, thoughtful & friendly each holiday season. I remember driving with my father to the city each Christmas to pick up Aunt Flora. She would send us out with decorative plates of homemade, Italian Christmas cookies to deliver to the local relatives. It was always snowing-we would spend a few minutes visiting each family, have a few cookies and a glass of sweet wine or coffee. My mother and aunts began baking cookies the day after Thanksgiving. They filled the freezer with shoe boxes of cookies lined with wax paper for protection... frozen cookies are pretty delicious!