Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 Hi, All.My name is Alexandra & I live in Halifax, Nova Scotia. I am a trained chef and an avid " foodie " who is trying to wean her family off meat. Growing up in the 60's, a lot of vegetarian food was pretty bland an awful. How far we have come! To increase the interest of my palate I like to use a wide variety of spices, oils & vinegars. I also prefer fresh, organic, local produce and homemade baked goods. I very much look forward to sharing with you all! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 Welcome Alexandra. You are in a very beautiful place. My son who lives near Boston enjoys the Christmas tree there from the people of Nova Scotia in remembrance of very sad days. I'm looking forward to seeing your recipes! Diana --- On Mon, 12/22/08, Alexandra <agrantpaul wrote: Alexandra <agrantpaul Introduction - Alexandra Monday, December 22, 2008, 9:05 PM Hi, All.My name is Alexandra & I live in Halifax, Nova Scotia. I am a trained chef and an avid " foodie " who is trying to wean her family off meat. Growing up in the 60's, a lot of vegetarian food was pretty bland an awful. How far we have come! To increase the interest of my palate I like to use a wide variety of spices, oils & vinegars. I also prefer fresh, organic, local produce and homemade baked goods. I very much look forward to sharing with you all! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 Great! A trained Chef! I Was trained as a Chef...5 Long years! I have a feeling that being trained as opposed to going to a 'School' is the best way of becoming a Chef. I have met souse Chefs who don't know how to empty a deep fat fryer or how a mop works. Welcome to the Group Alexandra. Chef , Alexandra <agrantpaul wrote: > > Hi, All.My name is Alexandra & I live in Halifax, Nova Scotia. I am a > trained chef and an avid " foodie " who is trying to wean her family off meat. > Growing up in the 60's, a lot of vegetarian food was pretty bland an awful. > How far we have come! To increase the interest of my palate I like to use a > wide variety of spices, oils & vinegars. I also prefer fresh, organic, > local produce and homemade baked goods. I very much look forward to sharing > with you all! > > > Quote Link to comment Share on other sites More sharing options...
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