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I was inspired to cook by my dad. As a kid, my dad would cook dishes that we never ate before. When he made Chicken Cordon Bleu, I was very impressed and so I started teaching myself how to cook the local cuisine from Puerto Rico. Years later, when I moved to NY, I decided It was time to start learning more diverse foods. Since then, my cooking skills have evolved greatly.
My primary inspiration and mission is to transform old-world recipes into healthy variations by substituting certain ingredients and methods of food preparation.
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