Ambrosia Quest

Food is the sustenance of life.

Food nourishes the soul.

Food comforts.

Food satisfies.

There is nothing more memorable than a great meal.

There is nothing worse than bad food.

I can rarely get through a meal, whether dining out or prepared by moi, without dissecting its ingredients and construction, and either praising or criticizing every aspect of the dining experience in minute detail. Many people don’t realize that criticizing a dining experience doesn’t mean criticizing the chooser of the restaurant, or even the chef for that matter.

I want to state the fact that while I am a food writer, I am not a professional restaurant critic. Perhaps I will be, someday. Who knows? And if so, I will modify this statement. But, at this time, I’d like to make it clear that I am not paid, nor am I employed, by any entity, corporation, individual or publication to review the restaurants referenced in this blog. I pay for my meals (or my husband does) and leave an appropriately healthy tip, just like everyone else.

I will, however, review restaurants and post those reviews in this blog and elsewhere, thereby sharing my experiences and providing my opinions about said experiences. I will also provide restaurant recommendations herein, for the benefit of my readers.

I may, when inspired and time allows, interview a chef at some point after the meal and include it herewith, but I do not alert the restaurant about my status as a writer before I dine there. I dine incognito, and all of my reviews are honest and include unbiased opinions.

If I happen to be previously acquainted with a chef or restaurateur affiliated with the restaurant being reviewed, I will disclose such at the beginning of said review.

In addition, I will, from time to time, post recipes of my own creation, as well as those created by others that I have successfully modified. If you try the recipes, I hope you will share your results in the comments section.

For your reference, my professional culinary experience is limited, but includes the following:

• Assistant pastry chef at Le Petit Casino in Marina Del Rey, Ca at the age of 17.
• Assistant chef, and soux chef, at the kitchen of the Post Group (one of Hollywood’s most lush post production facilities and winner of “Best Free Lunch in L.A.” by L.A. Weekly Magazine), while I was a music student, at 19.
• Assistant chef for a friend’s (now defunct) catering company in West Hollywood during the 90s, to help out during peak seasons for entertainment industry parties.
• Co-Owner and Executive Chef at a catering company called Yum-A-Licious in 2003, providing gourmet lunches for local Silicon Valley technology firms.

Aside from that, I have been cooking to satisfy my own discerning palate, studying cookbooks, exploring the cuisines of the world, creating recipes, and celebrating seasonal bounty in my cooking since I was 6 years old.

I love to cook for myself and others, and I love to entertain. I have been hosting successful multi-coursed dinner parties since I was 15. There is a pleasure to be found in feeding loved ones satisfying and delicious food that is unlike any other experience in the world.

My brother attended culinary school and taught me a few tricks along the way, as have some renowned chefs I have befriended over the years.

Essentially, I have just slightly more kitchen experience than the average foodie or amateur gourmet, and a discerning palate that I work very hard to please. The rest you can glean from my posts and replies in the comments section.

If you are seeking a restaurant recommendations, itinerary ideas, or an idea for the use of a particular ingredient or recipe that you feel is within my field of reference, feel free to send me an email and I do my best to accommodate you.

I hope you enjoy my website. I look forward to hearing from you!

Bon Appetit!

~ Paula