I just wiped the dust off my old Classic French Cooking notebook — the rickety old binder they gave me when I started class at The French Culinary Institute (now known as the International Culinary Center) 10 years ago. I still have it. The pages are yellowing, and the recipes are a little stodgy, but I’d figured it was worth keeping. I hoped that someday it would prove to be useful, and I was right.
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I have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends.