About

I started cooking in 1989, my last summer in college.  After three years of living without more than an underpowered microwave and a toaster oven with faulty wiring, I moved into a studio apartment in Madison with a range. The kitchen experiments of that summer were disastrous, for the most part.  I poured cooking wine liberally, and encased everything in frozen puff pastry.  Nights when I cooked meat usually ended with the smoke alarm tweeting and me waving a broom over the ceiling while the smell of smoking grease and charred steak wafted out the open windows.  

But things improved over the next few years.  A year after graduating from law school, burned out on practicing law, I decided to start cooking my way through the classic techniques, thinking that I might change careers. It took me five years.  I learned to poêlé, and to braise, to make stocks and sauces, to break down chickens and prepare terrines.  I rolled out mille-feuille, peeled hundreds of potatoes, and tournéed carrots in front of the TV.  Eventually, I started writing my own recipes.

Follow my kitchen activities on this blog, or on my Facebook page. And ask your cooking questions on the “Ask the Kitchen” tab, or upstartkitchen@earthlink.net. I’ll post a response to the blog.

6 thoughts on “About

  1. Tanisha says:

    Hey, it was nice meeting you at the whole foods meat counter. Thanks for the amazing recipe the lamb turned out great. Can’t wait to try some of the other yummy recipes you have on your site!

  2. Fred says:

    First time to your site and I am hooked…just spent over 2 hours browsing and jotting notes of things to try. I love what you do, thanks for all the information!

  3. Danielle says:

    What a thoughtfully written website – Not only the recipes sound interesting with a twist, I appreciate the mention of how different cultures handle foods or meals differently. I’m now a follower.

  4. Appreciating the dedication you put into your website and in depth information you present.
    It’s nice to come across a blog every once in a while that isn’t the same old rehashed information.
    Great read! I’ve saved your site and I’m including your RSS feeds to my Google account.

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