For many years, cooking was a challenge for me, but not one I shied away from. I really loved doing it, the whole process, no matter how my dishes turned out. Successes were celebrated by repeat performances, and failures became accepted challenges. When I think about how far I've come since I started cooking full meals, it really feels like 20-something years of trying and a few humble years of beginner's mastery, which was the time I really felt like I started to have a handle on this cooking thing! Yes, that is many, many years of trying. Years of mistakes and lessons learned. Trials and errors that led to better-tasting final products. Eventually, my path took me through culinary school, which rounded out and elevated my skills, among other things.
After finishing culinary school, I began working at a French bistro and creperie, where I continued to learn and sharpen my skills. More recently, I joined a local cafe & catering company that focuses on fresh, vegetable-forward meals. Blogging has been on my mind for years as I have always wanted to share what I learn and love. This is a perfect way to do that!
I named my blog The Measured Scoop because measurements in cooking represent a part of the art that I find very crucial. Things like understanding how to measure your ingredients, which ingredients you can be more lenient with, and which ingredients you should measure as accurately as possible. I find all of these to be fundamental in producing successful, delicious dishes.
My cooking philosophies:
- Always do the recipe as written the first time. This is how we learn.
- There's more than one way to "do it correctly." And anyone who says differently hasn't been in the game long enough.
- Clean while you cook. Your future self will thank you.
- Be open to trying new things. This is how we grow. (I love the phrase: It sounds so crazy; it just might work!)
- The best flavor comes from putting the love in the details. Giving extra attention to the small parts of each recipe always leads to a better tasting meal.
I hope some of these resonate with you, and you'll see them in the recipes I write and share. I believe everyone has the ability to make a meal they are proud of.
