About Me

Who Am I?

When I’m done pretending to be some sort of connoisseur or bon vivant, I’m a foul-mouthed scientist, scholar, and lower-case adventurer, with almost a dozen published articles in fancy scientific journals.  After 29 long years, I have finally managed to reach my dream: a PhD in neuroscience and eventual unemployability.

What about my street cred as a cook?

I wish I could say that my fondness of cooking began at an early age, inspired by watching my grandmother prepare fabulous family dinners from scratch, slaving away in a hot kitchen while yelling at us in her native, old-world language.  How quaint.  Really, I gravitated towards cooking after one magical summer in which I watched an unhealthy amount of Iron Chef.

Along my adventures in cooking, a chef took pity on me and hired me as his apprentice.  After a very steep and unforgiving learning curve, I found myself working at some very high-end kitchens and rubbing elbows with celebrity chefs at food and wine events.  I eventually moved on to work short gigs as a private chef for a few celebrities, including one particularly surly, anabolically-enhanced baseball player who shall remain nameless. These days I’m content on cooking for two.

Who is behind the gluten-free baking?

That would be my loving (and oh-so-patient) wife, Alison.  Like me, she is also over-educated while her skills go under-utilized in her day job.  To relieve stress, this east-coast transplant likes to bake, which is awesome since I absolutely hate baking.  Given her dietary constraints, gluten-free baking has given her an entirely new challenge to focus her talents on.