About Me
- Chef Kit at the Pass
- My grandparents were from Norway, moved to Philadelphia when my father was a little boy. I am half Norwegian hence the natural blonde hair. I am a graduate of The Restaurant School at Walnut Hill College in Philadelphia, PA. I passed with flying colors in the art of restaurant cooking. I have worked for 4 star restaurants as well as pub fare. I've had several catering jobs. I have also worked at two golf country clubs. I also work as a personal chef. I love to help people eat better, eat smarter, and also how to cook so you can have more free time for other things! I am extremely passionate when it comes to food! I would love to share with everyone all the knowledge I have acquired through the years. I am certified in the art of Shiatsu (acupressure) Thanks for looking and please share with me. I love to talk about anything not just food!
Yum-o on that soup. I made veggie barley a few days ago.
ReplyDeleteLast night I added a cooked diced chicken breast to it and some chicken broth to stretch it even further. Still have some left for lunch. Very filling, healthy and low in sodium.
Save on cooking-make double and freeze for later.
That sounds delicious and what I do also on stretching the soup.
ReplyDeleteI am posting the recipe for baked potato soup today.
thanks for your comment!