I'm a student of Culinary Arts in Hawaii, and I've always had a fascination with Italian cooking -- I suppose a subconscious escape from Escoffier! I'm not Italian by heritage, but I have many Italian family members through marriages, so I have many "family" recipes. ...
For those who asked:
--garlic, onion, celery, tomatoes seasoned with basil, oregano, and wine (pinot noir)
--green beans, kidney beans, white beans, spinach, zucchini, cabbage, and carrots)
...and don't forget the shell pasta (par boil, then add to the soup)!
So, this may be a slightly delayed introduction on my part, but better late than never, eh? So, without further ado, here'goes:
My name is Geoffrey. I'm a culinary student at the Culinary Institute of the Pacific. I'm working on my A.S. degree in Culinary Arts with hopes of making my way to...