And here we go!! 3rd blog's the charm, right?

Well ladies and gents, it's official: I'm in love with cooking.
A lot of you (well... those who know me and aren't just here because of Google) know that cooking's been my passion for pretty much as long as I can remember (unless my parents told me to make dinner... then I didn't want to, because hey, I had to rebel in SOME way, right?).
So in February of 2011, I packed up my bathing suit and sun tan lotion and exchanged it for a parka and boots, moving from sunny Puerto Vallarta, Mexico, my home of nearly 8 years, to Edmonton, Alberta, my town of birth, though I seemed to have put a mental block on the frigidity of the province.

As of March 8th, 2011 I was officially on my way to becoming a Chef by working in a restaurant, and on April 19, 2012, I began my first day of official schooling in the field.
Now let me tell you, unless you've actually worked long-term in a restaurant, you don't really know how TERRIBLE it can be.
Long hours, stress, deadlines, hundreds of customers, hot stoves, egomaniacs bossing you around, and too much drama to even begin to describe.
But I love it.
I thrive on it.
And from it, I've become a better (if not slightly more sarcastic) person.

But don't be fooled, being in the back of a kitchen is NOT what I plan to do for the rest of my life.
No, I want to be on the front lines.
I want to be instructing people on how to eat better, how to cut back on fat, how to stay awesome, and most of all how to ENJOY GOOD FOOD.
A lot of other people are starting to do that already, because let's face it, it's a freaking fantastic idea. I mean, how DOESN'T want to eat amazing food and not have to worry about preservative and trans fats and chemicals and other equally unappealing things that one readily finds nowadays in their meals?
I'm just here to make it a little bit easier (all the while throwing some VERY unhealthy recipes in the mix, because let's face it, I'm both human AND lazy.)
This is my personal journey, and I'm learning more than I ever expected at less than 2 years in.

Here is where I plan to post recipes that I both find and create, adding my own twist and possibly  definitely a snarky commentary to go along with it.

Here we go.