I travelled with ACCESO (Americans and Cubans building Community through Exchanges Support and Outreach), a non-profit, non-partisan, all volunteer organization that delivers humanitarian aid directly to the people of Cuba. ACCESO travels to Cuba under the authority of a special humanitarian license issued by the U.S. Treasury. I am an Officer and founding Director of ACCESO, and am very proud of the important work we are doing there.

It was my sixth trip to the “forbidden island.” And, like every other time, I returned home with a renewed enthusiasm for the work we do there and a restored resolve to do more for the Cuban people in the future, to raise awareness on both sides of the Florida straits of our shared history and culture and to continue to bring Americans and Cubans together to celebrate what we have in common.  To learn more about ACCESO and our work, please visit our website:  www.acceso.us

I’m always amazed when I visit Cuba that despite 50 years of estrangement from each other, Cubans and Americans still retain a special fondness for each other and for each other’s culture.  We love their music, their art, their food, and of course, their cigars and rum.  And Cubans?  Well, Cubans are as warm as the weather — they love Americans and all things American.  Marvelously generous, staunchly proud and wonderfully hospitable, Cubans willingly share the little they have with others.  Like Americans, Cubans love to chat, laugh and have a good time — a bottle of rum is all that’s needed for a party.

During this friendship visit, ACCESO’s fourteen delegates personally delivered a vast array of material goods directly to many different projects on the island.  Our efforts included providing books and assistive technology for the disabled to libraries and equipment and supplies to hospitals and schools serving children with disabilities.  Many of the items we delivered had been specifically requested by the programs we support to address a dire existing and ongoing need.

ACCESO is a small organization with very limited resources, while the needs in Cuba are great.  Like in the starfish proverb, ACCESO’s work may seem insignificant in light of the vast problems, but we make an enormous difference to the individuals our programs touch.  The gifts we deliver enrich lives and relieve suffering.  Moreover, after we’re gone, they bring hope as they remind the Cuban people on a daily basis that they have friends in the United States. Through our humanitarian visits and the material support our friendship projects provide, we let the Cuban people know they are loved and not forgotten.

Friends of Caritas Cubana does wonderful work on behalf of the Cuban people.  Employing many creative approaches and different strategies, they raise signficant funds to help underwrite the work of Caritas Cubana (the Catholic Charities affiliate in Cuba and the largest NGO on the ground doing humanitarian work there).

The money they have raised over the years has funded such diverse projects as providing roofing materials to hurricane victims, nutrition and daycare for the elderly, programs for people with disabilities, HIV/AIDS education and prevention programs, and programs specifically designed to serve the needs of special needs and at risk children.  Follow this link to find out more about them.  http://www.friendsofcaritascubana.org/templates/System/default.asp?id=47178

Outlined below is a recipe for one of the appetizers that I prepared for this event — “Masitas de Pollo.”  The recipe is from my cookbook — TO COOK IS TO LOVE.

Masitas de Pollo (Cuban-style Chicken Tenders)

These little strips of marinated and lightly battered fried chicken breast are awesome.  They require a little time, but they’re perfect for a special occasion.  Kids love them as much as adults, so get ready for compliments.

Serves: 6

• 2 pounds boneless, skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon dried leaf oregano
• 1 cup mojo criollo (recipe follows)
• 1 cup flour
• vegetable oil for frying

1. Butterfly the chicken breasts, pound each piece with a tenderizer mallet to about ½” thick, and cut into small strips.
2. Place the chicken pieces in a large nonreactive bowl, (e.g. glass, plastic or stainless steel), season with the dry spices and toss to coat. Add the mojo criollo, stir and refrigerate for a minimum of 2 hours.
3. Remove the chicken from the marinade and pat dry.
4. Place the flour in a large bowl, add the chicken pieces a few at a time and toss to coat.
5. Heat the oil in a large, heavy skillet to 350°, or until a piece of chicken sizzles when it touches the oil. Fry the chicken in small batches, turning with a slotted spoon to ensure even browning for about 3 minutes or until golden.

Mojo Criollo (Garlic Sauce)

Mojo Criollo is a potent but delicious garlic sauce and a key ingredient in many Cuban dishes. Like sofrito, mojo criollo is an essential for making good Cuban food. Versatile mojo serves as a wonderful marinade for meats, a delicious sauce for vegetables and as a condiment on the table.

Yield: About 2 cups

• 1 full head of garlic – about 12 cloves (peeled, minced & crushed)
• 1 cup olive oil
• 1 cup naranja agria (sour orange juice)*
• 1 teaspoon salt
• ½ teaspoon ground black pepper

* naranja agria, the juice from Seville oranges, can be found in Hispanic food stores or in the international foods aisle of many supermarkets. If you aren’t able to find it in your local store, you can make a good substitute from equal parts orange juice and lime juice (½ cup sweet orange juice and ½ cup lime juice).

1. Finely chop the garlic cloves.
2. Add the salt and pepper and mash everything together using a mortar and pestle or the flat side of your knife blade.
3. Heat the oil in a saucepan over medium heat until it is fragrant.
4. Add the garlic mixture and cook just until the garlic is soft; be careful not to burn it.
5. Add sour orange juice, stir and cook just until thoroughly heated.
6. Store mojo criollo in a container with a tight-fitting lid. It can be refrigerated for a few days.

Preparing for and teaching the class was a lot of work, but it was also a really joyful time for me.  I loved my students and they really seemed to enjoy the course and each other’s company.  In addition to learning the basics of the cuisine in our first two sessions, we discussed Cuba’s history and how it’s intertwined with American history and Cuban culture – the island’s cultural heritage and its influence on music, art, dance, literature, sports and more.

In our last session, building on knowledges and skills that had been practiced by students, we prepared a few dishes that are a bit more complicated.  We began by making Ensalada de Papas y Vegetales (a cooked vegetable and potato salad which we made with fresh asparagus, carrots, broccoli and potatoes.  That recipe is outlined below.  We prepared Arroz con Pollo (Chicken and Rice) and Paella de Mucho Gusto (my version of the traditional Spanish dish featuring Chicken, Chorizo & Seafood) for our entrées and Flan de Leche Clasico (Crème Caramel) for our dessert.

Several class members brought bottles of wine to share with their colleagues over dinner, so it was a very festive occasion.  Over our delicious dinner, we had an opportunity to discuss the current situation on the island, how average Cuban’s spend their days and what people’s lives are like and the evolving relationship between our government and theirs.

We parted company with hugs and promises to stay in touch – a truly fun and magical experience.

Ensalada de Papas y Vegetales (Potato and Vegetable Salad)

Great for cookouts or picnics, this hearty salad is as pretty as it is delicious.  By cooking the vegetables separately, each can be cooked just the way you like it, and the carrots and asparagus will retain their bright colors.

Serves: 8

• 3 large potatoes – pared and cut into bite-size pieces
• 5 medium carrots
• ½ pound fresh asparagus

For the dressing:

• ¼ cup olive oil
• ½ cup white vinegar
• ½ teaspoon salt
• ½ teaspoon ground black pepper

For the garnish:

• 1 head green or red leaf lettuce
• 1 small red onion (peeled and thinly sliced)
• 1 tablespoon chopped parsley

1. Put potatoes in a large pot, cover them with water and bring to a boil.
2. Reduce the heat, cover and cook for about 20 minutes or until just tender.  Drain and set aside.
3. While potatoes are cooking, pare the carrots and cut into ½” rings, and prepare the asparagus by breaking off the ends and cutting into bite size pieces.
4. Transfer the carrots to a small bowl, cover with plastic wrap and microwave on high for 2 to 3 minutes.
5. Transfer the asparagus to a small bowl, cover with plastic wrap and microwave for 1 to 2 minutes.
6. Combine the ingredients for the salad dressing.
7. When the vegetables are cool, toss them together with the dressing and refrigerate until chilled.
8. Serve on a bed of lettuce leaves, garnish the top with red onion slices and chopped parsley.

VARIATION — substitute your favorite vegetables for the carrots and asparagus.

HELPFUL HINT — Need a salad in a hurry?  Thaw a package of frozen vegetables (e.g. broccoli, carrots and green beans), add the onion and toss with the dressing in this recipe – that’s it, no cooking – quick, delicious and nutritious.

As fresh produce can be very expensive, purchasing frozen fruits and vegetables for daily use is a smart and economical alternative.  Because frozen food processors are located close to the fields, frozen fruits and vegetables are in reality much fresher than the fresh produce at the supermarket which was picked days ago and has been trucked across the country.

As it was a very cool night, we got started with a little hot chocolate.

¡Delicioso! Nothing warms you up like hot chocolate; it always conjures up happy childhood memories for me. And, seeing the chocolatey-marshmallowey mustaches on the faces of adults makes me smile.

After quickly reviewing what we learned last week and hearing students stories about their culinary adventures since our last meeting, we went to work.

We began by making the desserts (mango mousse and key lime pie) we would enjoy at the end of the meal, as both needed time to chill and set up in the refrigerator after preparation.

Next, we made a sofrtito; what I consider the “corazon y alma” (heart and soul) of Cuban cooking. Nearly every savory Cuban dish begins with the sofrito ( a sauté of olive oil, onion, green pepper and garlic seasoned with salt, pepper, cumin and oregano). The sofrito became the base for the picadillo (Cuban-style ground beef hash) that would be our entrée. And, then we pulled together a delicious and healthy pasta with grilled vegetables dish that complemented and completed our meal.

As we enjoyed fruits of our labors in the kitchen, we discussed Cuban culture – focusing on the significant contributions of Cuban artists, musicians, dancers, writers and others to our collective cultural experience.

The health center does incredible work.  They are a special jewel in Boston’s healthcare community, providing high quality comprehensive healthcare in a warm and welcoming environment to a very diverse population living and working in the city and beyond.  Fenway takes a special interest in LGBT health matters and has become a respected, national authority on delivery of healthcare to this often underserved group.

Its research arm, The Fenway Institute, published the first medical textbook focused on LGBT people.  A recognized leader in HIV/AIDS education, prevention, treatment and research since the beginning, the Institute operates the nation’s first community-based HIV research program, which has been conducting long-term epidemiological research since 1985.

To learn more about the important work Fenway Health, check out their website
http://www.fenwayhealth.org/site/PageServer

The brunch went well, and I think everyone enjoyed the meal.  I made two giant tortillas (Spanish-style omelets), a vegetarian one featuring sweet plantains and potatoes and one with ham and chorizo.  I also made torrejas (Cuban-style French toast) with homemade syrup.  In addition, one of the participants brought the perfect compliment to these dishes — a fruit plate with a delicious dipping sauce.   These dishes all worked really great for this working brunch.  As each of the items is as delicious cold as it is hot, it is perfect for a stationery buffet that guests can partake of at their leisure.

What’s always most interesting for me when a group of strangers come together for a shared experience like this, are there reasons for being there … experienced home chefs interested in adding some new dishes and different approaches to their repertoire, new cooks who want to hone their skills and are attracted to the unique flavors and exotic ingredients in the cuisine, couples who are out together to learn something more about a shared passion, spouses of Cubans, who like me, have developed a special fondness for the cuisine, friends just out to enjoy a special fun time together doing something a little different and people who simply have an interest in Cuba and her people and who hunger for more knowledge about them because we’re such close neighbors who’ve had a very difficult relationship with each other for the last fifty years.

We got acquainted over Cafe Cubano (Cuban Coffee) and Ponche de Frutas Tropicles (Tropical Fruit Punch), and after discussing some of our long and complicated shared American history with Cuba, we made dinner — frijoles negro (black beans), arroz blanco (white rice), moros y cristianos (rice and beans cooked together), tostones (twice fried green plantain rounds), mariquitas (plantain chips) and maduros (fried sweet plantains).  Our dessert was ensalada de frutas tropicales (tropical fruit salad).  A recipe for our vegetarian black beans from my cookbook, “To Cook is To Love”,  is outlined below.  Buen Provecho!

Frijoles Negros (Black Beans)

These black beans are vegetarian.  That’s a little unusual for Cuban black beans, but I think you’ll agree that they’re delicious and they are much healthier for us.

Serves:  10

• 1 pound dry black turtle beans
• 8 cups water
• 1 large green pepper (cored, seeded & coarsely chopped)
• 1 large onion (peeled & coarsely chopped)
• 6 cloves garlic (peeled)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dry leaf oregano (crushed)
• 2 bay leaves

1. Place beans in colander and rinse thoroughly under cold water, removing any small stones or bits of soil that may have eluded the packer.
2. Transfer beans to a large pot, cover with water and soak for 8 hours or overnight.
3. When ready to cook, add a little more water if needed to cover.  Do not rinse or drain the liquid.
4. Add remaining ingredients.
5. Cover the pot and bring to a boil on top of the stove.
6. Lower the heat and simmer until the beans are tender, about 1 hour.
7. Mash garlic cloves and some of the beans against the sides of the pot to thicken the liquid.
8. Remove cover and continue cooking slowly until the liquid is reduced and has the consistency of gravy.
9. Stir frequently to prevent beans from sticking and scorching.
10. Before serving remove bay leaves, adjust seasonings and add a little more olive oil if desired.
11. Transfer to serving bowl.
12. Garnish with a bit of finely chopped red onion and chopped fresh parsley

Note, these beans are cooked in the water they soaked in.  This is what gives Cuban black beans their deep blue-black color.  Many recipes and package directions suggest you drain the beans after soaking and cook them in fresh water as this is supposed to make the beans less “musical.”  It also, however, takes away some of the color and richness of the beans.

VARIATION: Many people like to add meat to their beans – a little salt pork or a ham bone.  You can put in whatever you have on hand for extra flavor.

Rice and beans are an ideal meal for the thoughtful cook on a tight budget.   Together, they constitute a complete protein, and a big plate costs less than fifty cents to make.

HELPFUL HINT: No time to soak the beans overnight?  No problem.  Just bring the beans and water to a boil, cook for two minutes, remove from heat and let stand for one hour.  Then resume the recipe above at step 4.

I filed my application, submitted my photos and uploaded my video.

A couple of months back, my niece sent me this link: http://www.foodnetwork.com/nfns-6-casting-call-upload/package/index.html along with a note encouraging me to apply.  So, Nicole if I win … this is all your fault!!

I must admit that while I wasn’t at all sure about this in the beginning, it turned out to be a fun and interesting experience.  I hope to get an additional opportunity to show my stuff, but even if my application doesn’t generate any further interest, I’m glad I did it, as the process was quite a challenging exercise for me.

I found the food network’s written application really interesting.  The questions were provocative and open-ended giving each applicant the opportunity to expound on his or her background, interests, work ethic and leadership style or alternatively to say something really stupid and hang him/herself.  As an old Human Resources manager, I was impressed with the thoughtfulness of the questions and the significant amount of diverse information they will likely generate from applicants like me.  I’d love to read the responses they get.

In addition to the written application, each candidate is also required to submit photos and a 3-minute video in which you introduce yourself, describe why you want to be the next food network star and demonstrate your cooking knowledge by making something.

I felt pretty comfortable with the written application and the photos, but starring in an audition video was something that was a little bit outside my comfort zone and was way beyond my limited computer technical abilities.  I knew I could still be a matinee idol, thanks to my early television experience as Claremore Geecher, First Mate on “Captain Duck’s Navy” a kid’s show on CMS-TV, channel 6 in Warrensburg, MO, the university educational channel back in 1973 – true story, remind me to tell you about that some time.  But, I didn’t know the first thing about what goes into making a video or then editing it.  The last time I edited a film, it involved a splicing machine and this weird glue stuff.

Thank God, my friend and fan, Rachel who’s a digital whiz and loyal enjoyer of my cooking, was willing to help out this digitally challenged tech woose.  She directed, produced and edited her little legs off.  Rachel, you rock! … I owe her really big-time now.

Shooting a video in which you want to demonstrate that you have ideas and know how to get things done, but still appear like you’re actually quite comfortable and at ease with the whole thing, is really quite difficult.  You only have three minutes and you have a lot of things that you want these people to know about you:

1. that you have passion for and a mission in the food world that you want to pursue, that others share that passion, that there are a lot of those others out there and that they will tune into your program.
2. that you have some technical skills and abilities – that you know something about food, know something about nutrition, and that you know how to cook.
3. that you want to educate others, that you have some basic organization skill and that you know how to teach adults.
4. that you are someone who viewers will find likeable, fun loving and a little irreverent.
5. And, that you are a good fit for their programming – that you will help expand their demographics and tap into new markets.

That’s a tall order, but this is what I tried to say with my video:

That I have passion for Nuevo Cuban food, a lighter and healthier version of traditional Cuban cuisine, and a mission to get more Americans cooking at home and to get more American families enjoying a regular meal together at home.  That I have learned some things about food, nutrition, cooking over the years that I want to share and that others will benefit from, that every time we cook is a teaching moment – an opportunity to talk about the land and culture of the people where the ingredients for our meals come from, about the special qualities and nutritional profiles of the plants and animals that make up our dinner, or the role that history and politics play in the food on our tables.  That I am likeable, fun-loving and a little irreverent.  And, that I can attract a large audience because Latin cuisine will be the next big food trend in the U.S. and because I have a compelling story – Missouri farm boy opens first Cuban-American restaurant in Boston, Massachusetts, starts a nonprofit to send humanitarian aid to Cuba and writes a cookbook featuring his mother-in-law’s life story and his Nuevo Cuban cuisine.

So, wish me luck, dear reader.  Don’t know if I’ll make the cut for the Next Food Network Star, but if I do – you’ll be able to read about it here.

I’m starting from scratch tonight, and since the rice takes about 45 minutes, I’ll need an hour to pull this all together. But, if you’re lucky enough to have some leftover rice in the fridge this is a great way to reincarnate it and you’ll be enjoying a great meal in just 15 minutes.

BROWN RICE:

• 4 cups water
• 2 cups brown rice

1. Bring the water to a boil in a large saucepan over high heat.
2. Add the rice. When water resumes boiling reduce heat to low, cover and cook for about 40-45 minutes or until all water is absorbed.
3. Let the rice stand for about 5 minutes
4. When ready to serve, fluff with a fork.Note: Since this rice is destined to be fried rice, I didn’t add any oil or salt to it. Because it is going to be stir fried, I don’t want to add any extra fat and because I’m going to add some soy sauce to the dish, I don’t want to add any extra salt.

VEGETABLE FRIED BROWN RICE:

Tonight, I have fresh broccoli, a couple of carrots, some celery and a few mushrooms in the crisper of my refrigerator, so that’s what I’m tossing into my fried rice, but you can use whatever you have on hand. I’ve also made this with a bag of frozen mixed vegetables; they work great too. Just toss the whole bag in at step 4 below.

• 2 tablespoons canola oil
• ½ teaspoon crushed red pepper
• 6 cloves garlic
• 1 small piece of ginger
• ¼ teaspoon cumin seeds
• 2 medium carrots (pared and cut into ¼” slices)
• 1stalk of broccoli (cut into small florets and pieces)
• 2 stalks celery (cut into 1” pieces)
• 1 cup mushrooms (sliced)
• ½ pound firm tofu (optional)*
• 3 tablespoons soy sauce

1. Heat the oil over medium high heat in a wok or deep, heavy skillet.
2. Add the spices and stir fry them in the hot oil until the garlic begins to turn brown.
3. Remove the garlic cloves and the ginger. Set aside the garlic and discard the ginger.
4. Add the carrots as they will take the longest to cook and stir fry them for about two minutes.
5. Push the carrots away from the hottest part of the pan, and add the broccoli and stir fry them for two minutes.
6. Then add the other vegetables at two minute intervals once again pushing the cooked vegetables aside.
7. Add the tofu and 1 tablespoon of the soy sauce, and stir fry the mixture for two minutes.
8. Add 3-4 cups of cooked brown rice to the pan and toss with the vegetable mixture.
9. Add the remaining two tablespoons of soy sauce and continue stir frying the mixture until thoroughly heated.

* I love tofu, but if you prefer substitute some leftover chicken, beef, pork, ham or scrambled egg for the tofu in this recipe.

Croquetas de Jamon (Ham Croquettes)

Ham croquettes could be Cuba’s official appetizer. They’re portable; easy to pack and delicious hot or cold so you can take them anywhere, and they are always a crowd pleaser – a good choice for a party or picnic.

Yield: about 30 appetizer-size croquettes

• 4 tablespoons butter
• 1 tablespoon onion (peeled & finely chopped)
• ¾ cup all purpose flour
• 1 cup milk
• ½ teaspoon ground black pepper
• ½ teaspoon ground nutmeg
• 2 cups ham (finely chopped)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon dry white wine
• bread crumbs
• vegetable oil for frying

1. In a large heavy skillet, melt the butter over low heat.
2. Add the onion and cook until tender.
3. Blend in the flour.
4. Gradually stir in the milk until the roux thickens into a paste.
5. Add the ham, spices and wine and continue cooking stirring constantly just until blended.
6. Remove from heat and let cool thoroughly. If you wish, the mixture can be refrigerated at this point and made into croquettes the next day.
7. Pour an inch thick layer of bread crumbs in a low pan.
8. Scoop up 1 tablespoon of the mixture and shape it into a cylinder about 2” long and ¾” in diameter.
9. Dip it into the breadcrumbs and coat it.
10. Repeat with the remaining mixture refreshing the breadcrumbs as necessary.
11. In a deep fryer or in a large heavy skillet over medium-high heat, heat 2 to 3 inches of oil to 350°, or until a drop of the mixture sizzles when it hits the oil.
12. Fry the croquettes a few at a time turning them until golden brown on all sides.

SHORTCUT – try substituting leftover mashed potatoes for the roux paste made from the butter, milk and flour. We’ve had good luck with this, and it can be a big timesaver.

Croquettes freeze well – I like to make a big batch of these at one time. Prepare croquettes as directed above through step 9. Place croquettes in layers separated by wax paper in a shallow pan, making sure sides don’t touch. Cover and place them in the freezer for a couple of hours or overnight until firm. At this point, you can remove the croquettes from the pan and place them in a plastic bag for easier storage. To prepare, simply remove as many as you want to make from the freezer and resume the recipe at step 10.

Croquettes are delicious all by themselves, but I love them accompanied by our spicy guava mustard.

Mostaza con Guayaba y Miel (Guava Honey Mustard)

This delicious, spicy mustard is a wonderful accompaniment to sausages, cold cuts or cheeses.

• 1 cup prepared yellow mustard
• ¼ cup honey
• 2 tablespoons guava paste
• 1 teaspoon hot sauce
• ¼ teaspoon cayenne pepper

1. Combine all ingredients in the bowl of food processor fitted with the steel blade and process for about one minute or until all ingredients are pureed and thoroughly mixed.
2. Adjust seasonings to taste.

I love ham salad, and created this healthy recipe with a twist. Try it in sandwiches or as a canapé topping for your favorite cracker or on a crispy slice of  a favorite vegetable.

Pasta de Jamon (Ham Spread)

Yield: about 1 quart of ham spread

• ½ pound ham (about 2 cups of finely chopped ham)
• 1 small onion
• ¼ cup salad olives (drained)
• 2 4.5-ounce cans deviled ham
• ¼ cup nonfat or lowfat cream cheese
• ¼ cup nonfat yogurt
• ¼ cup dill relish (drained)

1. In a food processor bowl, pulse the deli ham, onion and salad olives until finely chopped.
2. Transfer the ham mixture to a large bowl, add the remaining ingredients and mix thoroughly.
3. Refrigerate until ready to use.

Wow!  I am pretty darn excited about my shiny, new blog, To Cook is To Love.  Pretty spiffy isn’t it?  Sleek and stylish, warm and inviting. Hop in and let’s take her for a spin!

To Cook is to Love is high performance, fully loaded with lots of great features and gadgets, and she can do 0 to 60 words per minute with no mistakes.  Now that I’ve settled in behind the wheel it feels quite comfy and the view of the road ahead is open and wide!

I’m itching to get out there on the information superhighway and feel the wind in my fingertips as the megabytes fly by.  I’ve been hearing lots about blogs for several years now and I’ve visited quite a few, but I never imagined I’d actually have one of my very own.  It’s a new world and a new life with adventures untold awaiting me.

My strategy guru Rachel is the one that got me interested in this as she is one of the original bloggers on the planet and she’s been tooling around in one of her many blogs, www.rachelsdatingdiary.com for years.  She told me to just start in and let it rip. So I’m taking her advice and here goes!

I’m using my new blog to pimp my business Mucho Gusto Inc., and my new cookbook, To Cook is To Love, that I just completed and that will be published soon. To Cook is To Love is a combination cookbook and memoir that the captures the essence, flavors and magic of old world Cuba, and brings new techniques and ingredients into the kitchens of adventurous home chefs!  Going forward I’ll be sharing tidbits of info about Mucho Gusto, Inc. — we get to do lots of interesting things — a fabulous personal party chef service for your next event and a small business consulting practice centered on coaching and management support services and delivered in a low-key, casual manner.

I also be sharing my favorite recipes, cooking techniques, my podcasts, stories about my volunteer work, and updates on my culinary adventures and international travels to places like Cuba and Puerto Rico.  And, as I’m an avid reader of anything I can get my hands on I’ll also be recommending books that you might be interested in.

Muchas Gracias, Mucho Gusto y Buen Provecho!!!

John