I am a stay at home dad of a daughter with many severe medical issues. When I’m not dealing with doctors, or playing daddy, I spend a lot of time in the kitchen. I have no formal training in cooking, or baking, I have just been doing it for a long time. In my family my maternal grandfather was a chef in World War II, and my father was the cook of the family. Thanks to medical bills and the loss of a second income, my cooking is based on a tight budget, which really puts me to the challenge of making gourmet food with very little money.

In the past, I was as a general contractor, specializing in plumbing, but now I am doing a degree in psychology part time. My long term dream is to have a bed and breakfast serving gourmet food, and one day maybe even a cookbook to share my experiences in the kitchen.

When I am in the kitchen the cooking is not about having the best pans, or knives, or imported ingredients that have flown across the world to be eaten in 10 minutes. I try to purchase as local as I can, and do not limit myself to specific cuisines. I treat cooking as an art form, using aromas, concepts, textures, and whatever else I have in the kitchen. I try to grow and make a lot of the basic ingredients myself if the time and ability exists.

A lot of my recipes are vegan and vegetarian, I myself am Flexitarian. I cook vegetarian and vegan but if there’s meat on the table I eat it. I like to push the boundaries with recipes, and half the time I forget to write down what I added to the dish. This blog is an outlet for me to share my successful recipes, and a tool to help me write them down.

Enjoy my blog and feel free to comment or suggest recipes.

Thank You,

cmac(at)cmacskitchen.com