Hello, Circle of Food!
I’m Kevin, and I’ve been blogging and tweeting as Tucson Food Dude for a little while now. During the last couple of months I’ve really been enjoying writing about the Southern Arizona food scene and whatever else tickles my fancy. Now I’m looking forward to blogging here about the science of cooking and all of the really cool things that go on in the kitchen, which I think of as the original science lab. When nobody’s looking, I’m also going to sneak in the occasional non-science post, too.
Before I jump in straight into the science stuff, though, I wanted to take a minute to introduce myself. I actually started cooking for my parents and sister when I was about 11. That’s where my love of food and cooking got its start. After five years in the Army, I spent some time in retail & restaurant management. Along the way, I was trained as a baker (nothing formal or too fancy, strictly OJT). This turned out to be sort of pivotal for me, because I started asking a lot of questions about things like: what causes bread to rise, what’s proofing all about, and why do granulated sugar and confectioner’s sugar have such different properties? After asking these kinds of things for a while, I decided I finally had to go to college (I was a bit of a late bloomer, you see) to figure that stuff out and learn more about it. A couple of years later, I was working in a biochemistry lab studying lipid metabolism.
So Karyn introduced me as ‘a biochemist by day’, which isn’t totally accurate. I did research for about five years and then moved into informal science education, where I am today.
Whew. I know it’s sort of a convoluted story (and you don’t know the half of it!), but I think it’s pertinent to what I’m writing and why I’m writing it.
Finally, I’ll leave you with a little bit about my home life. I’ve got two amazingly bright and articulate daughters who are 14 & 12 (one of whom is a vegetarian), and I’m lucky enough to be with a wonderful, beautiful, talented woman who enjoys spending time in the kitchen as much as I do. I’m sure they’ll all pop up in some of my posts every now and then.
And so I’ll end things here for the moment. Thanks for taking the time to read through this, and I look forward to hearing some of your stories as well!
PS: If you have any burning kitchen sciency-type questions, send them my way. I’m more than happy to take requests!