Hey everybody!
For the last four years I've had the unique opportunity of sharing my cooking tips, tricks and recipes with you. It has been so much fun! I often wonder if what I'm preparing on the show is something you'll actually want to try at home. Will it stand up to each and everyone's decisive taste buds? I wonder if you'll curse me if it isn't to your liking.
Over the last few weeks I've received so many kind words of appreciation for the recipes I've compiled and put out there. Whether it was the shepherds pie or the sweet potato jalapeno soup, it sounds like they've been very successful. It sounds like some of the gear I've been using has been a hit as well. Over the last year we discussed Teflon vs. Thermalon and I feel like we all learned something. We also discovered the julienne peeler and peeling has never been the same.
Let's just say I'm super proud to play a part in your culinary adventures! Also, stay tuned for some exciting tales from the kitchen as I enter deeper into the life and times of a chef at a private ski club at the base of Blue Mountain. It promises to be intriguing!
Keep on cooking,
Michael P.
Got a question? Email: Michael and he'll do his best to answer your email and post the response here./>
