WHAT I’M EXPLORING
Professional Interests
Seasonal ingredients
I’m interested in how an ingredient changes throughout its season and how that affects what I do with it. Something that works well raw early on might be better cooked or used differently later.
I want to spend more time comparing those differences and recording what I notice so I can make better decisions when developing dishes.
Fermentation
Fermentation is something I want to keep learning about. I’m interested in the changes in flavor and texture and how I can use those results in my cooking.
I want to get more consistent about documenting the process so I understand what affected the result and can repeat something when it works.
Nutrition
I want to understand more about the nutritional side of the food I cook and how that fits into planning a meal. Flavor is a big part of what I do, but I’m also interested in what ingredients bring to a dish beyond how they taste.
I want to keep learning how to bring those considerations into my cooking while still making food that people look forward to eating. That includes thinking through the ingredients, portions, and how the different parts of a meal work together.
Sustainability
I’m interested in the decisions that make a kitchen more sustainable, from where ingredients come from to how they’re ordered, stored, and used. A lot of that starts before cooking, with planning what’s actually needed and paying attention to what goes to waste.
I want to keep getting better about making full use of ingredients and finding practical ways to reduce waste in daily kitchen work. I’m also interested in learning more from farmers and producers about what goes into growing the food I work with.