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"description": "\nI was thirty-two when I started cooking; up until then, I just ate.” -- Julia Child\n\nI would say I began cooking when I was six years old. My mom and I were watching a cooking show, and the recipe began with melting butter. So, I went to the kitchen and proceeded to do that while my mom was on the other side of the house . . . unbeknownst to her, of course. Imagine her surprise when I told her I had done the first part of the recipe we’d seen on TV. The problem was, I melted it over the stove . . . in a plastic container!\n\nAs I got older, my interest in cooking grew, and thankfully I got much better at it. I was fortunate to grow up as part of a household in which there was always something cooking. But because both of my parents worked when I was very young, I spent most of my days with my grandmother and great-grandmother, and they were truly amazing cooks! My great-grandmother taught me the basics of Cuban cuisine, while my grandmother, who was born in Portugal and raised in Europe and Cuba, taught me a little bit of everything. In the evenings I would always help my mom make dinner, and she too would share her secrets and knowledge with me.\n\nI remember sitting in my grandmother’s kitchen, and as always it was a sea of aromas. From Cuban favorites such as red-bean stew, hand-ground ham croquettes and boliche (Cuban pot roast) to European favorites such as spinach with béchamel, potato and onion tortilla and spaghetti with chicken in a tomato/wine sauce, there was something on the stove at every moment. Regardless of what it was, it was delicious and would always serve at least ten people. The Cuban train of thought regarding cooking is, “Cook, cook and keep cooking! You’ll never know who might drop by, but certainly they’ll be hungry and your responsibility, of course, is to feed them!”\n\nAs I got older, I continued with the basics, so by the time I was twelve or thirteen, I was a wiz at cakes, cookies, and a handful of Cuban and international dishes. As the years went by, I began clipping recipes and trying them out. I still have all the recipes I cut out over thirty years ago! Many of them remain staples of my cooking repertoire. \n\nCooking is the cornerstone of my life. I continually ask people for their favorite recipes, food memories and different methods of making things. I think the best way to learn how to cook is to learn from those around you who cook. Over the years I’ve developed a passion for cooking and all it brings. As the old Arab proverb says, “If a pot is cooking, the friendship will stay warm.” \n\nMy belief is that if you cook with love, you’ll always make something people will love to eat. Cooking, to me, is more about the flavor, appearance and end result than it is about precision cutting and ridiculously complicated steps. I make food that’s nutritious, rich in taste and meant to be shared with family and friends. When we gather around a table, whether it’s a setting for two or twenty, food unites us all in a way that nothing else can.\n",
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