Graduating from college and the microwavable pizzas that inhabited my fridge the past four years, I was less than prepared for the food world I was about to immerse myself in with A Joy Wallace Productions.

You see growing up, there was no such thing as a imagesCA95D1AFhome cooked meal in my family. In fact, our normal dinner regimen included a thirty minute discussion of what restaurant we were going to and who we were going to request as a server at the hostess stand. To put it simply, I was a chicken finger and mac-n-cheese kind of girl who was later floored that one could make baked goods from “scratch”. Some would go so far as to say I was a lost culinary cause…

Photo on 2009-11-11 at 20_36 _4Say Goodbye to My Freezer! 20100727-chickenfingersGood old favorites.

Luckily, I came across AJW right in the nick of time! I began working in catering sales almost a year ago and instantly found myself floating around in a world of Duck Béchamel Flatbreads, Braised Lamb Shank and Creamy Corn Farrotto (thank you Chef Elgin!). My taste buds were in absolute shock, and I believe a bit relieved.

Beef WellingtonThough I still indulge in a nice dinner out every now and then, I have really enjoyed attempting to recreate some of this amazing food in my own kitchen. I will not vouch for the opinions on the matter for those family members who have been forced to try my gastronomic experiments.

Although chicken fingers and mac-n-cheese will always hold a very special place in my heart, I do believe it was time to broaden my palate. On behalf of my future children who will look forward to their fantastic mother’s home cooking, thank you to my wonderful Joy Wallace team!