Some of my favorite ingredients are inedible, but they still make the dish. So much goes into a meal, and the ingredients in your food are just as important as the life going on around you while you're making it. These are the X Ingredients.
From dishwasher to chef, I've worked every position in the kitchen. I've chopped the onions, made the menus, and I have the arm burns to prove it! I've racked up a depth of knowledge throughout my culinary career and would love the opportunity to share it with you.
After graduating from culinary school and working as a pastry chef, I returned to college to earn my degree in journalism. I obviously prefer career fields that don't pay well, but I get to do what I'm passionate about, and that's all that matters at the end of the day. I worked as an associate editor of a food magazine and started styling food for photos and cookbooks before becoming a specialty food buyer. Each job has educated me on various cuisines and cooking techniques, sending me further into my obsession with all things culinary.
Currently, I publish many words about food and culinary news on Tasting Table. Here on X Ingredients, I will post about the coolest food trends, tools/ingredients that upped my kitchen game, the most talented foodies within a 20-mile radius, and random tales from the culinary crypt. Enjoy!