My Dad and I celebrating his Birthday with a Bananas Foster Layer Cake
Growing up in Baton Rouge, Louisiana it didn’t take me very long to learn that food reigns supreme. The celebration of culinary traditions and the art of sharing those traditions with family and friends were priorities ingrained in my mind early on. In my family, special occasions and vacations were planned around a visit to a specific restaurant, and often times during meals, ideas were already being tossed around for what the plans were for the next meal later on that day!
My Dad in particular defined my love for food by teaching me that a meal is not just about the act of eating. It is an experience that actually involves all of your senses– the colorful presentation of the plate, the warm smell of the kitchen as you cook, the lively conversations you take part in at the dinner table, the crisp texture of the bread that you break, and delightfully complimentary taste of the bottle of wine the host has chosen to serve. I learned from my culinary inspiration, my Dad, that a meal is about the total experience and who you are lucky enough to experience it with.
I am a proud graduate of the University of Kentucky in the field of Merchandising, Apparel, and Textiles with a minor in Art History. After graduating from college I moved to Atlanta where I attended Georgia State University for my Masters in Business Administration. I began my career as a Financial Planner and I plan to retain my Certified Financial Planner® designation as I pursue a career in the culinary arts.
In the Spring of 2013 I completed my classwork for a Certificate in Culinary Arts at Le Cordon Bleu College of Culinary Arts here in Atlanta. To complete this course of study I participated in an incredible 3-month culinary externship in Sorrento, Italy at the Mami Camilla cooking school and bed & breakfast. Half of my time in Italy was spent participating in daily cooking classes, and the rest of the time spent working as a prep cook at a local restaurant, Ristorante Tasso. (www.ristorantetasso.it)
Starting in January of 2014 my personal chef business, Around Anna’s Table, LLC opened in the Atlanta area. My long term goals in addition to continuing to be a successful small business owner, are to teach cooking classes, write and publish cookbooks, and someday own and operate a French market and café. I am a member of the International Associate of Culinary Professionals (https://www.iacp.com), the United States Personal Chef Association (https://www.uspca.com/) as well as the local Atlanta Chapter of the United States Personal Chef Association (http://www.atlantauspca.com/). I am also certified on the National Registry of Food Safety Professionals.
And last but certainly not least, a nod to my wonderful husband Scott Martin who is a talented photographer (and eye behind many of the food photographs you see on my blog…) and is truly enjoying his role as ‘top taste tester’ in all of my culinary endeavors!
I hope you enjoy my blog each and every day, just as much as I enjoy creating it!
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Loving this and YOU!
Thanks Mom! Love you!
Looking forward to pinning and eventually trying some yummy recipes! Good Luck with culinary school!
Thanks Christy! Hope to see you very soon!
Anna
Yay Anna! This looks great! Can’t wait to hear more about your food adventures.
You are destined for greatness …
Sorry it took so long to check out your site!!! I’m glad to see you following a passion that I can endorse you have an affinity for (a certain spanakopita comes to mind). Happy studies & cool site!
So good to hear from you Zannie…yes…i remember that skanikopita. A birthday I remember? Thanks for the well wishes. Hope all is well!
Anna
How cool! I am always willing to be used as a guinea pig for any recipes you may want to try!
Thanks Elizabeth! Hope you can try some recipes and let me know what you think! Hope y’all are well. 🙂
Hello, Anna,
I just talked with your mom – called her to check on her in the storm. We had a delightful chat and she told me about your blog. Love it, especially the references to your dad. I have never known anyone who loved food more! He would be so proud of your new adventure. Take care.
Love you,
auntie Ann
Thanks you for the sweet post Auntie Ann! Yes, they sure are getting slammed with the rain in Louisiana…what a shame. You are right– I definetely got the ‘food appreciation’ gene from my Dad, that’s for sure! Hope y’all are doing well.
Anna
I am only partially through looking at your site. I was clearing out email and revisited the one where you told me about the blog. I absolutely love it! Everything sounds and looks divine! I am so excited for you. What a yummy adventure!
You are so sweet Vallie! I’m glad you like the site. 🙂 glad to see your Bulldogs knocked off the newbie’s of Mizzou last night. Hope to see you soon!
Anna!!
I am so super excited for you 🙂 I wish you much continued success in your culinary career.
-Melissa
Thank you for your sweet message Melissa! It is great to hear from you. I hope you are doing well!
Anna
Anna,
I recently tried cubing the rutabagas and baked them in the oven rather than boiling them the old way. They did great with olive oil and sea salt. I’m sure the other seasoning would be good also. When will you be going to Italy?
Hi Mrs. Jan! Yes, we are loving our rutabagas, Scott actually has been growing them in our garden. Hope you and Mike are doing well. I actually leave for Italy this Friday- can’t believe it’s already here! I plan on updating my blog at least weekly, so you’ll have to check back during my trip. We’ll be back in Atlanta in mid – July. 😀
Wow!
Have a wonderful experience and do keep us updated with your blog.
Love,
Jan
Thank you Mrs. Jan! I will.
Anna
Anna, this blog is fabulous! Who knew you could write! It is truly a privilege to have a multi-talented friend like you! You are definitely putting your LeCordon education and Home Training to it’s highest use! I feel confident you will excel at Mami Camilia! May God continue to Bless You and extend to you traveling mercies and all the peace and success you can handle. I will miss your presence. You better keep in touch, girl! Much Love, Theresa W.
Grazie Theresa! I appreciate your kind words. Good luck with school tomorrow! I know you’ll do great!
Anna
Congratulations Anna! I hope you have a wonderful time on externship! I know you will represent LCB well!
Grazie Mr. Jackson- thanks for all your help!
Anna
Glad you arrived safely! I regret not going to the Isle of Capri but you all will have time for exploring. We took a boat to Positano but then saw we could ride a boat back to Sorrento and that was fun. Enjoy it all.
Thank you Mrs. Jan. Yes, I am hoping for a day trip to Positano very soon, maybe in a couple of weekends. Mary Lauren and I plan on checking out Capri next Saturday when she is here. So far, amazing in every way!
Thanks for the tip regarding the Focaccia bread. It’s hard to find locally and if found it is already doctored up.
You’re very welcome Mrs. Jan! I actually prefer it to pizza these days because of the lighter toppings you usually find on traditional focaccia. It is wonderful with just quality olive oil, the freshest herbs, and some nice seasonings. Our fresh pizza dough available at local our local Publix Supermarkets is fantastic–I bet Fresh Market in Baton Rouge, as well as Whole Foods have a nice dough as well.
Leanne sent your blog to me. So proud of you! Look forward to reading it often.
Hello Mrs. Linda! Thanks, and I hope you enjoy it. 🙂
Anna