Our Story

Many people get intimidated by cooking, but in reality, it is an experiment, you have to make it your own. That has been my philosophy when it comes to my cooking. Having grown up in Germany, in a household that had two World War II survivors, there was always an emphasis on not wasting food, the saying “somebody somewhere is hungry and going without, appreciate what you have” has always been at the core of my approach to cooking.

Even being busy with life too was always important to sit down to dinner as my husband and I worked opposite schedules, and it was the only time we all could be together. When our son was in kindergarten, the school tried to get him classified as ADHD. Neither his physician nor us agreed with their assessment, it was more the easy way out. I went and took him off any processed food, which meant I had to completely change the way I cooked, ingredients that I used.

I would say my style of cooking is simple, using some of the French techniques, good old home cooking, with some worldly flair.

I believe less is more and you can always add a spice, but you do not have to go crazy. My general standard spices are garlic, Himalayan salt (better for you as it has less sodium), pepper, paprika, dried dill, Herb de Provence, and Irish Butter (it is richer and has less water added to it, therefore you get more flavor out of it and I believe it is better for you too.