I'm a research psychologist, performance coach, and cross-cultural consultant. My background is in psychology and philosophy. I've done research with chimpanzees and autistic children to study and improve linguistic ability. I'm also an entrepreneur involved in Web-Based Marketing, Education Innovation, Strategy and Contingency Planning in the areas of Import/ Export and Management.
I’ve recently decided to seriously learn and study cooking (on my own, not formally). It’s one of the best things you can do for yourself and those around you. You have to eat several times a day so you might as well learn how to do it well. It’s endlessly complicated and sometimes so simple, and often both at the same time. Perfect for an obsessive mind like mine. It’s equal parts art and science and you get fast feedback compared to say gardening which can take months to get decisive feedback. And you get to eat your work. Very satisfying. I’m trying to follow something like a curriculum you’d find at a professional chef’s school and will learn from other more experienced cooks I come in contact with. I’m taking a mathematical approach focusing on precise ratios and combining flavors over remembering recipes, and learning the physics and chemistry of the most common thermal, chemical, and mechanical processes, studying the physiology of the sense organs and gustatory mechanisms, the cultural traditions and background ecology of my favorite food traditions, and of course techniques and fundamental flavor combinations. These are my personal roots of Vietnamese, American Southern/ Southwestern cuisine, and my preference for the Mediterranean. Also I feel obligated to learn Italian, French, and Czech aspects considering my location in central Europe. Since I’m more of a linguistic it’s easiest to begin my journey conceptual with concepts and ideas that are well established like those in the French tradition listed here. I know a lot of my friends are amazing cooks so I’m always happy to learn from others.