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I designed this site after losing a dear friend to cancer. He had many rounds of chemotherapy that left his body in horrible shape. I’m not a doctor, but I read all I could get my hands on about cancer and nutrition and prepared meals for him and his family. Two years ago, I had a heart attack with a blocked artery. Although my heart disease is genetic, I continue to learn all I can about ways food can help mitigate the effects. The purpose of this site is to serve as a tool to help people learn about and visually appreciate food, nutrition, and awesome eating. And I have to thank Carrie Mark for being my inspiration for getting me off my ass and putting together this site.

My early life was spent surrounded by cooks. My mom was a cafeteria manager and a professional caterer and I spent many a Friday and Saturday prepping or washing pots and pans. My first job was as a prep chef in a restaurant. Although my career now is in high tech, I was blessed during the dot com bust to explore my nagging lust for food service. I worked in three restaurants in Austin, Texas in the kitchens as head cook, chef, and executive sous chef and received my Certified Sous Chef certification through the American Culinary Federation. And if food service is in your blood, you’re screwed because of the late nights, hot pans, grease burns, low wages, and all those times when you’re “in the weeds”. Yet it still holds an allure that only a foodie could understand. Although I’ve since gone back into high tech, my heart will always be in the kitchen.