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Karine Aubé
People sometimes ask me how I got involved with cooking. It is quite hard to respond precisely. I feel like I always was in a kitchen. My mom's favorite room in the house has always been her kitchen, and I grew up tasting, discovering, learning, trying, developing. It is not necessarily the precise moment when you started enjoying something that counts, but rather what you make of that passion.
I am a self-taught cook, I read a lot and most of all, I experiment a lot! I rarely make the same recipe twice (of course, I have my staples, but I try to experiment with a new recipe every night, as much as possible), I make pretty much everything from scratch, and I try new ingredients that are in season.
Cooking is a passion and eating is a physiological need. To me, this is just a basic principle of offer and demand. Why not make the best of it?
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