Welcome to Carrie's Experimental Kitchen!
|Photo by Robert Wayne Photography|
My love for cooking started when I was eight years old, and I cherish the moments spent in the kitchen with all of my maternal mentors, including my mother, stepmother, grandmothers, and aunts who taught me all of the important basics while being extremely patient yet never once asked me to leave the kitchen. I got the knack of cooking at a fairly young age, but didn’t necessarily want to become a chef, so I decided to head to Providence, Rhode Island, where I graduated from Johnson and Wales University with a B.S. in hotel/restaurant management. After graduation, I went to work for seven years in Corporate Food Services as an assistant food service director in facilities that fed over two thousand people a day. After the birth of my first daughter, I left the food business looking for something with more flexible hours, and for the next thirteen years, I worked for a local custom closets franchise as their marketing manager.
|My family and I at our oldest |
daughters Junior Prom.
All photos taken here at CEK are my own using a Nikkon DLSR D60 camera. I generally use a 50mm lens with natural light; though I do have a light kit for those days when it's already dark outside. I'm by no means an expert, so if I can learn you can too. It's definitely a work in progress, but I'm having fun experimenting and challenging myself to take better pictures each day. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.
If you have any suggestions, questions, recipes you would like me to recreate or if you just want to say hello, please send an email to carrieexpktchn (at) optonline (dot) net.
If you are a company or business inquiring about partnership opportunities, please download my Media Kit. I understand the power of social media and know how to get your business or service in front of individuals with similar interests.
Thank you for taking the time out of your busy day to read my blog. I hope you enjoy experimenting with my recipes as much as I’ve enjoyed creating them!