Fiddlehead Kitchen

Sometimes things change, and you find yourself staring into a future you hadn't expected nor considered. At first it's a little like being adrift in fog, not lost exactly, just a sort of ... um, ok, now what? ... feeling. The good thing is, the fog eventually clears. I guess there's nothing like a little life upheaval to sharpen your focus and get you thinking about how you spend your time and what you really want to do.

Cooking for me is an outlet, my happy place, and since I was doing a lot of it, I got on Instagram awhile back—along with everyone else in the world—and started posting photos of what I was whipping up in the kitchen. I've had a tendency to come up with recipes but then never write them down. So over the past couple of years I began paying closer attention and writing down what I was doing, that way I could develop a recipe someone else could follow successfully. I started Fiddlehead Kitchen about a year ago as a way to sort of enter into the culinary world, and talk about food, share recipes, food styling and photography. I had secretly wanted to go to culinary school for a long time, but never thought I actually would. However, when I thought about Fiddlehead Kitchen and what I hope to develop it into, I realized I really wanted that level of professionalism, beyond being a really good home cook, that culinary school would provide. In the spirit of sharpening that focus and doing what I really want to do, I enrolled in the Pro Cooking program at New School of Cooking last fall which I completed in late February. I'm now close to halfway through the Pro Baking program. It's been great.

Blog posts have been a bit lax to say the least, but they will start picking again soon. More recipes, more photography, and lots more talk about all things food and maybe a few things that aren't.