628 Obviously new here.

Hello,

I am a chef instructor at The California School of Culinary Arts, Le Cordon Bleu Program. I am especially interested in Sicilian cuisine.

I was born in France and have been to Italy just once many years ago.

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Introduce Yourself - Piacere Conoscerti

My eyes still light up when I remember the wonderful food I had in Milan many years ago. It is one of my favorite travel related food memories, such simple dishes but absolutely delicious. I have never been to Sicily, a trip is possible within a year or two.

I've doing research for a book on Algerian cooking. As you probably know there has been a long history of trade, commerce and conquests between the African and European sides of the Mediterranena. The Romans turned North Africa into the breadbasket for it's empire. The Saracens of Algeria and Tunisia are thought to have introduced hard wheat semolina pasta to Sicily.

My interest was peaked by various readings, [url]http://www.bestofsicily.com/magazine.htm[/url] and Clifford Wright's books The Mediterranean Feast and Cucina Paradiso: The Heavenly Food of Sicily in which he discusses cucina arabico sicula. Further I discoverd that there is a couscous festival in Sicily!!!

I am interested in discovering the intricacies of Sicilian cuisine. Hope to visit your school when I am in the area!