Sauces & Dressings That Puts the Zing in Any Meal

I remember at an early age, I love watching my grandmother cook. I was so amazed by her skills that I wanted to learn how to make the dishes she always cooked. One day, she told my grandfather to make a stool and I could stand on to help her cook. I had to be 6 or 7 years old. I watched and learned how to prepare different food. We were never a rich family, so my grandmother made due to what we could afford and believe me it was so good! I continued cooking through the years and started to develop my own recipes, but one thing I never changed was my grandmother’s recipes. I always wanted to know if my food was good enough for the public, so I met a Chef who had a restaurant and asked him if I could cook for him. So one day, I went into his restaurant and he challenged me to make him a dish. I believe I made him my duck breast recipe. He ate it and turned to me and said “when can you start?”. Keep in mind I already had a full time job and good pay so what turned into a weekend of cooking turned into 4-5 nights a week depending on my full time job. He gave me the freedom to cook whatever I wanted depending on what I put on the menu. Later in life, I met an old friend who introduced me to a chef that was opening up a restaurant. I told him we would be down Friday night and every Friday night thereafter. To make the long story short, I started helping him out in his restaurant and later he had the opportunity to work with him to open the new restaurant. The Chef and I started working on recipes for the restaurant. I had always wanted to create a cook book and with an illness in the family that kept me home to help my wife who has cancer gave me the opportunity to create a cook book. I do hope that the book helps people to explore this book and maybe use some of the sauces and dressings. Chef Frank Orofino