My perspective on food isn’t exactly typical. I’ve been a vegetarian since I was 5 years old, and grew up in an incredibly healthy household. My parents were on the “no preservatives/artificial ingredients” bandwagon way before most people, and I never developed a taste for white-bread because we never ate it at home. My mom is a fantastic cook, and she always made our meals (which were eclectic – we ate american, jewish, middle eastern and asian foods) very healthy and delicious. Although my favorite foods are probably mac n’cheese, potato latkes and cookies, there’s a soft spot in my heart for tofu and seitan – I’ve been eating them for as long as I can remember.
When I studied in Italy, my interest in food really developed. In Florence, a typical day’s food would include multiple pastries and cappuccinos and at least one serving of pasta or pizza. It was absolutely incredible, and what’s more incredible is that (thanks to all of the walking I did) I came home having gained only about three pounds! Of course my Italy eating-habits weren’t sustainable, but eating delicious food had to be.
So…my extreme love for food probably began in Italy, but my love for cooking didn’t fully peak until I started law school. Growing up, I loved my easy-bake oven and experimenting in the kitchen. In law school, cooking became a really big stress reliever. I also met Tudy in law school – she quickly became one of my best friends, and our mutual love of cooking was always one of our favorite things to talk about. When my boyfriend decided to go on a very strict diet last year, I started cooking our food without using any fat. Tudy and I started talking about ways that we make our food healthier, and eventually, we decided that we were going to try to make our absolute FAVORITE comfort foods both healthy and delicious. And that’s what we’re still doing now!