For those who didn’t grow up in or around the military, KP stands for Kitchen Patrol and is self-explanatory I hope.  I’ve been on KP Duty pretty much since I left the nest.  I grew up in a household where my father did all of the cooking and he was a master in the kitchen.  I grew up learning to cook by following his lead; read many recipes but follow none.  Basically get your culinary education by learning what other people do that seems to work well in terms of combining ingredients, herbs and spices, etc., but at the end of the day you decide what goes in your creation – not someone else.

I remember when I was in High School and my friends’ parents would go out of town, they’d have keg parties.  I’d have sit down dinner parties! My signature dish back then was Honey Pecan Chicken.  Homemade coating with a robust cayenne base, chicken fried to perfection on a gas stove topped with the most unhealthy concoction of honey, butter and pecans that you can possibly think of!

Today my signature dishes are certainly recognizable by name but the vast majority my creations are all pretty clean believe it or not:

• Pork Schnitzel with Spätzle
• Chicken Parmesan
• Chutney Steak Flambe`
• Tenderloin Stroganoff

Now I’ve decided to augment all of my fitness education and certifications with something related to food so I asked myself…  Why not become a Certified Chef? Even better, why not one with a focus on nutrition?

Enter the Academy of Culinary Nutrition. What I love about it is not only do I get a certification out of it, but it’s not just about eating clean.  It’s about eating for flavor and for health. 

I’ve already talked to the owner of a high end local Wine Bar and she’s on board with me coming in occasionally as a Guest Chef!

Classes start this month. Wish me luck!!