Cookin with Klibs Present The Chemistry of Cooking

Follow us on https://www.youtube.com/channel/UCTWx7LIx6BDrhKJNaj7f_9g and https://www.patreon.com/user?u=67300702&fan_landing=true For the past seven years or so, I have been a sous chef to Elizabeth Podsiadlo, the Opera Singing Chef of San Diego at San Diego Botanic Gardens, SDBG. In 2009, at the suggestion of Diana Goforth, SDBG, I started teaching cooking classes at SDBG’s Herb Festival. Since

that time, I had been teaching monthly classes at Alta Vista Gardens of Vista, California until December, 2012. In addition to this position, I have helped the San Dieguito Heritage Museum’s Lima Bean Cookbook and Cook Off. Three of my unique recipes, Peruvian Blue Potato Salad (2009), Incan Quinoa Lima Bean Salad (2010), and Xocolatl Bars (2013) have won their contest. My cooking style is unique in that I offer dishes that draw from Native American dishes to flower/herb dishes to less exposed ethnic dishes all with an explanation of the science behind process. Many of my clients describe my style as one of historian, gardener, chef, and scientist. For me, it is important to understand how dishes came to be as well as the chemical reaction occurring to get it to the end process. Moreover, to unique recipes and style, one guest in each class will receive a special gift from me, a Red Plate, to establish a wonderful tradition for their families. In addition to the cooking classes, I have developed a dry rub that has a superb smoky, sweet, spicy flavor called New Mexico Dry Rub. Not only is it a flavorful on its own, it comes with a recipe book detailing it uses on everything from banana splits to chicken to salad to salmon.