French Cuisine/Expert Profile

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Any question related to vegetarian French and Italian cuisines with an emphasis on Mediterranean foods from South Eastern France and Northern Italy.

Experience in the area

I grew up in Nice, France and spent all my vacation time in Italy at my cousins' until moving to the United States when I turned twenty-two. I learned how to cook from both my French and Italian grandmothers and became vegetarian at 15 years of age. I have raised two boys and now share my cooking skills with two grandchildren. My youngest son is the executive chef at Silver restaurant in Park City, Utah, and credits his success to his upbringing. I love to create new recipes and do my best to grow as many vegetables as possible in my South East Idaho climate. My choice of ingredients is for locally and organically grown. I make my own cheese, tofu, yogurt, sauerkraut, sourdough and do not use refined sugars in my cooking. I dehydrate fruit and vegetables for winter use and freeze my Fall produce for use during the Winter months. I do not do much canning.


I am an active member of my church where I teach Sunday School and do service work to both members and the community. I am also a certified "Great Books" instructor. In my mothering years, I was actively involved in PTA, soccer league, basketball.


My writings have only appeared in religious publications affiliated with my Church in France.


I graduated from high school in France and attended Idaho State University for two years. I studied at Clayton College of Natural Health until it closed. I read and educate myself in all areas, natural health and cooking being the main ones.

Awards and Honors

I was nominated as one of South East Idaho persons who make a difference in the field of education and received a certificate from Idaho Falls Channel 8. I had the honor of serving a honorable two-year mission for my Church in Belgium.

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