About Liam
Liam is a bilingual (French, English) dual citizen-ship young chef living in the Pacific Northwest. He started helping his “Maman” in the kitchen when he was a wee boy “when he was about 3 months old”, recalls Mom, “he was helping me make my Late (cafe au lait) pushing the handle of the espresso machine over at the right time!” and it seems he has not stopped since.
His prowess in the kitchen were very clear when he started making his own eggs and toast in the mornings or “flying” crepes around 4. His knife handling skills attained a comfortable levels around 5 and his taste buds were always “awake” when they were visiting France and Europe yearly. Noting nuance in spices used and forcing Mom to take her own taste buds to new heights then.
Nowadays, Liam still enjoys his yearly trips back to his French family and roots and never misses an occasions to explore new foods. He loves thinking of spices and blending them in odd ways at times wondering if it might work out. “working in the kitchen with spices and ingredients is like a science experiments, you try things, you see how it worked and take notes, change things around a bit and sometimes it works!” says he.
“I like cooking, because I really enjoy good tasty food and having experiments with them, that’s because I also love science!”
“Your ingredients are so important though. Kids and people in general don’t realize the difference it can make in a recipe if you are using an organic flour that was freshly milled last week rather than some white powder called flour that has been sitting in the pantry and some store shelves for months. But it makes sense if you think about it, that it would make a difference right?”
“I always recommend to my friends to make sure they get organic produce and products. First it taste better, chances are that it is fresher. It is better for your body as you are not loading it up with chemicals and better for the Earth as to grow organic product there are no chemicals used and so no chemicals left behind in the dirt and the streams. I also always use filtered water, we have a pitcher by the sink, it’s easy really, and it makes a difference. Think about it, if you are using water, to make soup for example, that was not filtered and taste like bleach, well your soup will taste like bleach. Also remember it may take a while for your taste buds to taste the difference. I’ve always used filtered water and I can really taste the difference if I am out at a restaurant and my water taste like bleached tap water. I don’t like it much.
Other than that there is also meat. If you are going to eat meat you would want to eat the best most nutritious meats right? again that makes sense. I always use meats that are hormones free, and free range (that means the animal was running around in a field and eating fresh grass from the field) free range meats are less fatty, and that’s because the animals run around and play all day!”
“But you know even if you get the finest ingredients you can in the US, it never taste as good as the produce you can find out in France for exemple, or even Italy and Spain. Over there things just taste better. My taste buds are always so happy when we are visiting my Grandma. It’s strange, I really don’t know why.”