Throughout my culinary adventure, I've often found myself telling friends and family that you do not have to be classically trained to be a great cook.  With a lot of practice, patience and enthusiasm, self-taught cooks can achieve any dish that most restaurants create.  I have come a long way from microwaving hot pockets for every meal, to catering large events and instructing cooking classes - and I taught myself!

As a self-taught cook, I have relied on three tips/techniques that take my food from blah to voila!  Those techniques are sauces, seasoning and sourcing seasonally.  Keep reading to find out why!

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