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Appetizers (Excluding Soup)/Experts

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Adam W Price

I can answer general and specific questions related to all manner of food preparation, food cookery, and peripheral disciplines such as applied food science, nutrition, or sanitation. I am knowledgeable in meat, poultry and seafood fabrication, recipe development, world cuisines including 'fusion' styles, and all of the primary cooking methods (grilling, steaming, etc.). I can assist you with developing or redesigning recipes, planning for events (from a caterers point of view), troubleshooting recipes, identifying and working with unfamiliar ingredients or cooking methods, or (most importantly in my opinion) figuring out exactly why things happen the way they do. If we understand the science and reasoning behind our craft, then we can start learning how to cook instead of learning to recreate recipes. Other sides of the craft that I am experienced in include: sugar work (though limited experience with chocolate, sad to say), ice creams/sorbets, baking and pastry, wines (specifically when paired with foods), and others. If for some reason I cannot answer a question, I will do my best to point you toward a source that can.

Cathy Staroyanis

Anything to do with Greek cooking and ingredients is something I can answer.

Judith Lorraine Polk

As a certified culinarian with strong verbal and written communication as well as organizational and time management skills I can answer most questions about food in general. I have an extensive cookbook/recipe collection and reference library that I use for my writing and research. I selected "Appetizers" as the category to register as a volunteer, because I love cocktail food (tapas, nibbles, small bites, party foods & hors d' oeuvres) which are fresh and imaginative and should set the stage for any party or dinner. My expertise extends beyond appetizers to all kinds of cooking and baking, so please keep me challenged. I want to learn as much as I can about food and teaching or writing about it, as far as I'm concerned, is the best way to do it. Some of the cuisines I can answer questions about include, but are not limited to: American (Yes, we actually have a cuisine of our own) French, Southern, German, Mediterranean, Italian, Mexican, Southwestern and some Asian countries. For example, I love to cook Chinese and have a small repertoire of recipes I make, such as Ming Tsai Egg Rolls with Sweet & Sour Sauce and Spicy Mustard, Hot & Sour .....

Appetizers (Excluding Soup)

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