C-A Roberge
A devoted tomboy in my teenage years, I had no knowledge of food and cooking and no desire to learn. At age seventeen, I vowed I would begin my adult eating years living off of Chef Boyardee ravioli. Two years later, the vow to my beloved, canned cuisine was broken on a summer day when my fledgling palate experienced firsts in several types of vegetables - all of which were lined with grill marks and sprinkled with salt. Fresh veggies in my diet, up to that point, were limited to my mom's carrot, cucumber and iceberg salads with the occasional instance of radish or green bean; rarely did a veggie escape a bath of ranch dressing.
In the present day, the kitchen is the one place in my life where my creativity and whim can live together, unharnessed. I accept new challenges in the kitchen every day, and am proud to be far away from the packeted, canned and boxed world where making food requires nothing more than adding butter and water.
