The Duck Inn restaurant that was my fathers when I was a little girl and where the Galley Wench got the taste for kitchen life. I learned to be a veggie scrubber, graduated to dishwasher, started waiting tables when I was 11 and by 12 was rubbing elbows professionally with my master chef for a father. I tried to stop cooking once and nearly starved to death after leaving his kitchen and learning the hard way in Alaska not everyone who would put a plate of food in front of me to eat cooks like a master chef....lol. But I did learn to master cooking with fire and making a feast out of little to nothing while keeping sand out of the pots I was making for fishermen for 6 years, how to cook remote with your provisions coming to you around the feet of the passengers in a tiny bush plane. Quite a difference from being spoiled by the man who was the best father in the world to me growing up but he did well enough raising me I have thrived in heart and spirit and am wise enough to know that no matter how much I learn Ill never know anything when it comes to cooking....lol
Posted on: Sun, 12 Oct 2014 14:07:47 +0000
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