Cooking since the age of 6 when my mother gave me permission to make my own cheese toast, I spent a decent portion of my childhood watching cooking shows. My first fantasies were food-oriented.
"Great Chefs", Julia Child, Jacques Pepin, Martin Yan, and Jeff Smith of "The Frugal Gourmet" were my earliest on-air inspirations. Their examples fueled my desire to elevate the food I knew to a higher level.
I grew up in a household known for miles around for the food that came out of it. The children in my home were very fortunate to grow up accustomed to exquisite meals. Food was taken very seriously and that ethic was instilled in me from a very early age.
Around the age of 14 I began making common dishes with the encouragement of an admittedly biased household. This motivated me to learn more and to try new things. By the time I finished high school, I was being engaged to cook serious meals for culinarily-discriminating crowds.
And it has been since then that I have been fortunate and blessed enough to have a consistent and dedicated patronage.
Training at Le Cordon Bleu's Los Angeles campus provided more polish to my culinary repertoire. It was also there that I made some very lasting, strong connections in the food industry.
I love food. I love talking about it. Cooking it. Eating it. And thinking about it.
I look forward to having the chance to talk about it with, and cook it for YOU.
Copyright © 2020 Food By Chef Ty - All Rights Reserved.
food. done well.