It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.
So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to.
For me, it's simple: easy recipes equal more family time.
I am not a cook at all. It wasn't difficult to play a chef because it was not about knowing recipes. I just had to look comfortable in the kitchen.
My books are easy to use and real - and guess what, I sometimes use convenience food in my recipes!
I research best practices and recipes for success and failure to craft personalised policies for my city.
Argentina should grow with a project of its own and implemented by Argentines, not dictated by foreigners with old recipes that always fail.
I love 'The Gourmet Cooking School Cookbook' by Dione Lucas. A huge source of information and inspiration. The book is organized by menu, and the recipes are unusual and exciting.