Ever since I can remember, food has fascinated me. When I was a young child, my parents frequently took me out to eat—to the kinds of places you didn’t take kids. I collected menus and received a subscription to Gourmet magazine on my 10th birthday. It was inevitable that I would want to learn how to cook. My father instigated it when he gave me a meat thermometer and a dollar and told me to take out the Sunday roast before my mother overcooked it. But what would become a lifelong passion began with Carson Gulley and his TV show.
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