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Chef Margie

new member
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  • Website URL
    www.instagram.com/ultrafoodadventures

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  • Location
    Los Angeles, CA

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  1. I used to not like any type of bell peppers, but I now enjoy them, when used in the right context and especially not as filler in dishes. They are supposed to compliment a dish, not overpower it. A few nights ago I made stuffed bell peppers with ground turkey for the first time, and they actually came out yummy. Just thought of a recipe, and wham!, here is the end result (see picture). I'll post my recipe some time today if any of you want to try it. Currently trying out my new baking gadget, my 9 inch tart pan.
  2. Hello Everyone! Happy to join eGullet in hopes to share my passion for culinary and kitchen with others. I have an Instagram account, but I don't think that is enough as I want to learn more, expand, and share my love for food with individuals who share the same passion. Here is a brief bio about myself: Born and raised in Los Angeles, CA by my Filipino parents. Having no brothers and sisters, I am very independent and surprisingly social with others but also love spending time on my own and with my boyfriend Louis, who is my kitchen partner in crime (this is how we actually met, working BOH at a local Vietnamese restaurant in LA). Having attended college majoring in accounting as an undergrad and grad, I orignally wanted to become a licensed accountant for finance and real estate, but it was not fulfilling and the content honestly bored me to death! I also desired to leave the corporate business world and join the professional kitchen. So I took the leap, graduated culinary school, quit my desk job, and worked in the professional kitchen. Then my health and finances took over, and I had surgery and I needed more money to survive in a city of ridiculous rent prices. I had to leave the kitchen and go back into accounting. Fast forward to 2017, I am currently unemployed having been laid off two days before Christmas the prior year! Using this as a sign and as an opportunity for self growth and realization, I am once again on the culinary path. Not necessarily to work on the line, but to learn more, cook and bake more at home, and expose myself out there to all things food and kitchen. Not also forgetting to mention I am always surrounded by food: Louis is also still in the professional kitchen, and we WILL have that restaurant one day (dreams DO come true, I just know it!). Anyhow, I am super excited to be posting here and exchanging ideas! See you out there! Margie
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