What is this blog about?

It seems to me that back in the 50's everyone cooked at home unless it was a special occasion. Blue-collar guys packed a lunch every workday and returned at night to a home cooked meal. The 1960's brought "TV Dinners" and an explosion of fast food chains. McDonalds became a publicly traded company in 1965. Don't get me wrong, I love McDonalds. A Big N Tasty with a side of fries is to die for (literally perhaps).

All of this brings me to the purpose of having a blog. I was raised on home cooking. My mother and her sister, born and raised in Chicago, took the "El" every Saturday to the Marshall Fields on State Street for 14 years to attend cooking classes. One of their instructors was Antoinette Pope. If you can find a copy of the The Pope Cookbook grab it, and be prepared to lay out some serious money. Just about every recipe calls for MSG, but all of that can be omitted. The point is the recipes are simple and good. The Chili Con Carne on page 74 is amazing! Through 14 years of attending cooking classes my mom and aunt learned that with a few basics items in the kitchen, and basic skills, anyone can prepare a wholesome meal.

My mom went on to teach cooking at a trade school for a bit, but never made a career out of it. She instilled that no matter what profession you choose be happy doing it. I started as a metallurgical and materials engineering major. I had peaked in my ability to comprehend physics, calculus 3, and statics. I hated it. I decided to follow my mom's advice and switched to a formal cooking school. I took double class loads and absorbed all I could. I loved it!

After graduating I worked in every type of food establishment imaginable. Hotels, fine dining, family, banquets, and even a kosher candy and chocolate company. I am fortunate enough to have learned and worked with some very talented, respected, and well known chefs. For many reasons I am no longer in the hospitality industry. I miss it dearly. The stories to tell are enough to have a separate blog, but not working 90+ hours a week has granted me a normal life and a family.

Food is important in our home, especially homemade from quality ingredients. I now have two daughters (1 and 3-1/2) and have always included them in what goes on in the kitchen. I want my daughters to be able to fend for themselves and not have to patronize restaurants as their sole means of nourishment.

I want this blog to document what goes on in our house and how we learn, cook, and eat as a family at home.