Cooking Became an Adventure:
When I married my husband Marc in 1957 and ventured to America in 1959, I didn't realize that the kitchen was going to be the focal point of an adventure with cooking for years to come. It didn't take long for Marc to become the "Gourmet"-- trust me; there is no critic worse then a reformed eater. As we added 7 children to our life, cooking really became a challenge.
We entertained frequently in our home and our guests would inevitably want one recipe or another, advice on table setting and help in recreating what they had eaten in our home. This became part of my daily life. Family and friends kept telling me to move myself into the professional culinary arena. I did just that when I opened a home cooking school in Branford, Connecticut. From there, things snowballed.
Even though I did grow up in the Hospitality Industry, juggling the time between running the cooking school and cooking for my family required a few short cuts. Time was tight. I needed to create and recreate healthful meals which took less time to prepare, that could be left to cook on their own and still looked and tasted wonderful. Out of this I became the "Soup and Meal-in-a-Pot" queen in Connecticut in 1975. More than once did I receive a standing ovation for one of my meal-in-a-pot parties. A greatly favored dish was and is my lamb-pot.