My life and career as a chef has given me amazing and delicious experiences, but it’s also given me so many unique and wonderful stories. This is where I’ll be sharing them and if you find them as interesting as I do, please subscribe at the bottom of the page.
Myra’s Tip – Silicon or Quilon?
I’ve already established my preference for the flat-shaped parchment that fits a baking sheet—no matter the size—perfectly. You also have to decide which coating you prefer in your parchment. There are two types of finishes on parchment paper that make it non-stick:...
Myra’s Tip – Parchment Paper Rolls Begone!
Perhaps this is on account of years spent working in restaurants, but I can’t stand scrunching or folding an ill-fitting piece of paper to fit a baking tray when I know that there is a better way. Parchment that comes in rolls drives me bonkers. Either the paper...
How My Events Work
Prior to any corporate event, I work out a custom menu with the organizer. The event itself begins with appetizers, ready for guests as they gather. This gives everyone time to arrive, socialize a bit, and take the edge off of their hunger. It’s generally not a great...
My Consulting Philosophy
From the time I was young, I’ve been fascinated by trends. In fashion design school, we examined clothes trends which change at a dizzying rate compared to those of food. But food trends are also noticeable. I couldn’t help but observe how a particular dish—whether it...
Beginnings
I started my food journey as a student at FIT in New York City when I was completing an intensive 1-year fashion design program post university. I worked in fashion for a few years but was more excited about what I was making for dinner than what I was designing. I...
Here you’ll discover
healthy, delicious recipes,
and interesting stories
from my cooking career.
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