about me


I am a good home cook who’s passionate about everything food related, but not Cordon Bleu in my past. I was given the Chef Mimi nickname years ago and the name just stuck with friends and family. My real name is Mimi, and I’m half Italian and half French.

I was a personal chef for eight years and I catered for ten after that. I was a food writer, had a weekly newspaper column, taught cooking classes, worked as a recipe developer, was a health advocate promoting feeding children healthy food (way ahead of my time), had a cooking show (not so good at that), and even wrote a cookbook. So you can see that much of my life has focused on food and cooking. Mostly because I love to eat!

I didn’t start cooking seriously until I married Almost 40 years ago, and devoured cookbooks in order to figure things out. I could whip up Crêpes Suzettes, (thanks Mom!) but had never cooked a steak. So I followed a new recipe every day and learned from the ground up.

My husband was limited in his tastes back then, and I was raised by a fabulous “chef” in her own right, see GROWING UP FOODIE, so you can imagine the challenges !!! But he got better. In fact, I kind of created a monster! (He requested Ethiopian sik sik wat for our second Thanksgiving together!)

So I cooked and we ate, and I gained confidence in my knowledge and skills. We also had two daughters along the way. I challenge any restaurant chef to take a mom’s place in her kitchen on a daily basis for 18 years. Three meals a day, every day, with good nutrition as the highest priority. That is a hard job, but one I will never regret having done so relentlessly. I’ve been accused of micro-managing their meals, in fact. However, it definitely taught me to creatively use whatever I have in the pantry and refrigerator, which is still something I naturally do to this day. Nothing goes to waste.

I don’t work in any food capacity professionally any more. But I still cook! Now my grown daughters come home, and it’s full-out hors d’oeuvres, fun drinks, creative meals, and flowing wine. Work? Yes !!! But enjoying food and family is the best life has to offer.

feature photo by Stéphane Gabart

315 thoughts on “about me

  1. Hi Chef! Thanks for visiting my site — it opened up the door to your site. I’m enjoying exploring your recipes — and once Thanksgiving is over, I promise to dig in! Be well!

  2. Thanks for visiting my blog Chef Mimi. With all your experience, you should receive an Honorary Degree; you earned it! My husband is a partner in 2 restaurants, good friends had a catering business and me? I just love to tinker in the kitchen. I’m looking forward to following your blog.

  3. Welcome! Thank you for subscribing to follow my blog. I hope you are encouraged, inspired and enjoy the photos I take of life’s events as seen through the lens of my camera.

  4. Although I don’t write about food, I do enjoy being in the kitchen. Glad to read about your passion and happy to have you following “A Curious Band of Others.”

  5. Dear Chef Mimi~
    Thank you for stopping by and joining The Make Shoppe Blog! I loved browsing through some of your recipes to get some ideas for the holidays. I love the Cranberry Vodka post…so pretty and festive! I would love to follow your blog!
    Best Wishes!

  6. A wonderful passion to share! Food and family…celebration! Thank you for the visit and follow which brought me to your site. I am looking forward to looking in on all that you have to share. Blessings in the New Year!

  7. Thank you. And, I understand your feelings on the awards. I think for many, probably mostly the young ones, blogging is more a a business that must be marketed! Happy new year!

  8. I really enjoyed reading your about page. A foodie is always a foodie at heart and I so excited that we have crossed paths. I am looking forward to keeping in touch and sharing our cooking endeavors. Take care, BAM

  9. Ooooo. What a fun blog. I’m traveling for the next 8 months and have to cook for my son with a pot, a pan and a hotplate! I’ll be coming to your site for some inspiration. Cheers.

  10. Oh Mimi, your passion just flows out of the page!
    Thank you for liking and following my blog. I hope you enjoy my ramblings – both written and actual.
    I’m not remotely a foodie! One of the things I love about being nomadic is I don’t have to cook anymore. I’ve worked for quite a few years as a cook in wilderness hunting and gold-mining camps in the far north west of Canada. So I can cook, and used to enjoy it when I did it, but I’m happy to not have to :)

    • Thank you Alison! I certainly don’t blame you for retiring from cooking. I’ve retired from a few things myself. But cooking in the wilderness? You should tell stories about these experiences!!!

  11. Maybe one day I will – there’s certainly a heap of stories – like the time I looked up and saw a bear’s face pressed to the window of the lodge, or the time I hauled the makings for peach “fried pies” up a mountain in a 100 pound pack to cook them over a campfire, or the time I hurled all the tin plates and cups across the frame tent towards the boxes of food just outside to scare the critters away – every night, from my bed, etc. Fun times :)

  12. Chef Mimi,
    Thanks for stopping by my blog and choosing to follow Savor the Food. Gardening is my passion also. You have a wonderful blog here. We are glad that you are sharing your experiences that you have with culinary arts. To me a Paper or Certificate is just that, just a piece of paper. Experience is what makes one who they are.

    Look forward to your future posts. I appreciate your comments and readership.

    Chef Randall

    • Thank you for stopping by my blog! I love gardening, but it gets so hot here that by August I’m kind of sick of it. But I have to keep at it or else everything dies. I’d rather be inside then!!!

  13. Hola Mimi!: I am a fan of your blog and would like to nominate you for the Very Inspiring Blogger Award. If you wish to accept (and I won’t be offended if you don’t) here are the rules: 1) display the award logo, 2) link back to the person giving the award, 3) state 7 things about you, 4) list 15 blogs that you wish to nominate, 5) notify these bloggers of the award and the rules. Go here to see the person that awarded me: http://agringoslifeincusco.wordpress.com/ HAPPY BLOGGING

  14. I did not realize I had not been following your blog. :o I fixed that tonight. ) I agree with your comment “Work? Yes !!! But the best thing about cooking? Eating !!!!!” Yet, to me, the most satisfying part of cooking is watching others enjoy what I have created. I eat what I cook almost daily (I do go out to eat) and enjoy it tremendously but it’s fun to watch the kids come home and eat. They even bring their friends with them periodically. Without exception, if you ask them what they miss about home, they will tell you it’s the food.

    • My kids are grown, but that’s why it’s always a party when they come around! But strangely enough, I still love serving my husband his meals every day. After 31 years of doing it!!! I do think that’s what cooks love is sharing their food, because we put love into our cooking! Thank you for the follow!

  15. Thanks for the visit to my blog and the follow.. and as I love food, nearly as much as I love my wife and wild animals… I’m going to follow you too…

  16. I’ve recently switched my food blog over to be self-hosted which I hope will make it more user-friendly in the future. As a result, if you were following Can’t Stay Out of the Kitchen via email, WordPress, or using RSS feeds through Google Reader or some other way, you are no longer subscribed. If you wish to continue receiving future posts from my blog you will need to re-subscribe. Sorry for the inconvenience, Teresa.

  17. Wow. What an exciting life. I do envy anyone who can make magic with food. It’s always impresses me. By the way, I love love the design of your blog – the banner, colors, and fonts are stellar. Cheers.

    • Thank you so much! We actually share many followers, so I finally was smart enough to check out your blog! Also, I have a selfish reason to contact you… regarding restaurants in Dublin. In May we are spending five nights in Dublin and I’m in charge of two of three of the five dinners. Would you mind if I asked you about the three places where I have reservations? They’re all in “old” Dublin, and we’ll be staying at Buswell’s hotel. Thank you so much!!!

      • Not a bother at all Mimi. Let me know and I will give you honest appraisals of them (if I can). Since starting the blog I don’t dine out so much…

      • The Sussex, Rustic Stone, and I’m forgetting the third… Also, was going to check out Gallagher’s Boxty House for a lunch. I don’t like touristy places, but the thought of having a boxty in Dublin is exciting to me. Your thoughts?
        Upscale is completely fine, especially with a well-known chef at the helm, but I tend towards gastro pubs when in the U.K., and all of my experiences have been incredible.
        Thank you so much for taking the time to comment.

  18. HI Mimi, In brief, Yes to the Sussex and the Rustic Stone. The Sussex used to be a lounge attached to O’Brien’s pub (below). As a young chap I worked in the area and we downed many pints over the years in there. The Boxty House is a tourist thing. If you want a better experience, go to the Elephant and Castle (just up the street from Galaghers) and have the Buffalo Wings. Excellent indeed and plenty for one as a lunch. One gastro pub I can highly recommend is the Chop House on Shelbourne Road. They do great steak and seafood. They have an excellent wine list too.
    If you want to push the boat out, Chapter One, under the Dublin Writer’s Museum on Parnell Square will not let you down. However, you would need to book well in advance and it’s about as upscale (in real quality) as you can get in Dublin.
    I hope you enjoy the trip over and I I can be of any help, you know where to find me.

  19. Howdy Chef Mimi! Nice meeting you on the blog-o-sphere! I am looking forward to picking up some tips from you (Betty Crocker I’m not). I love the color of your lipstick in the above picture. You look gorgeous! Cheers!

  20. I just wanted to let you know that I’ve nominated you for the Super Sweet Blogger Award because I’ve really enjoyed reading your blog over the past couple months! You don’t necessarily need to do anything, but you can view my post to see the rules and nominate blogs you like!

  21. Thanks for visiting my site! I came to see who paid me a call and found a wonderful resource!

    Been cooking for many years myself. Started when I had kids to raise on my own. Endured a lot of groans and shivers – but now, after two families have grown and gone out on their own – I spend many hours a week experimenting with recipes and pushing my limits.

  22. I saw your comment on the “Dentist Chef” site so I write this to you. (I couldn’t find your email so I do it on the comment, please feel free to remove my comment. I just want to send you a message regarding this issue.)

    I’ve found out that the so called “the dentist chef” is copied the whole content from Wikipedia (I knew it because I was the contributor to that particular content) without permission or even give a link back to Wiki. I wrote a comment to warn him and asked him to provide the link back. He responded that he didn’t care and all content on the internet is for the public use. (This is on his latest green curry shrimp post that you also comment on)

    Just from the way he responded I found out that his English skill is limited. I think so many recipes on his site might have been copied too.

    Just for you to be aware of his action and might as well check to see if he stole your recipe without permission or link back too.

    I already report the incident to Google, Wikipedia and Yahoo.


    Miranti Borvornsin

  23. Hi chef mimi. Thank you so much for visiting my blog and following! You have such an amazing site here. I’m sure I will be finding myself browsing your recipes over and over!

  24. What a nice world … I landed in here – been a chef for over 35 years … but I love to try new things .. and through blogging I get new dishes every day. Now retired – and mostly I cook for me as a lonely diner. I will … stick around here. Thanks for visiting me.

      • Wow, I have totally missed that … so sorry, now I’m following you … hopefully we communicate a bit better.
        Thanks you so much for your support and nice words about my world here.

  25. I’ve been wanting to stop by and say thank you for placing a note on my About page. And I came here…read…and oh my…you are TOTALLY a professional in my eyes nod nods.

    And I see you have been to many, many places for food things….that is soooo awesomely cool.

  26. Mimi, your blog is wonderful! I can’t believe I haven’t stopped by here earlier, as I’ve seen comments by you around the blogosphere every now and then :) Your site is a fantastic source of food knowledge and recipes (love your photography also). Thanks for your generosity as a prior professional cook, also. I can see that you dedicate time to questions etc which helps us passionate foodies with no training a lot! Anyway, following you from now on! Excited to start reading your archives :)

  27. Dear Mimi ..so far I have only managed to read the comments..have not reached your blog yet…but boy are you popular…I don’t know how you got to my little blog ,but thanks for calling by…I hope we will be getting to know each other .Fidella Gastro

  28. Hello, Chef Mimi. Thanks a lot for following my blog. I really appreciate it. I am following back. And yes… So much food, so little time. I love that line. :)

  29. Hi Mimi. Thanks so much for stopping by my blog and the follow :) I love the look of your blog. I love your passion for good, healthy food and food shopping. A follow right back at you! :)

  30. Hi Mimi – thanks so much for following my blog – and bringing me back to yours – loved your about section – laughed at your “i created a monster” – ethiopian food, wonderful but so time intensive – friends brought me a book back from Ethiopia at my request and for the doro wat recipe it starts out by telling you how to kill and pluck a chicken. I make mine from scratch (but with a bought free range chicken) however it takes me hours and on top of that as it’s all fresh and free range and I use a sweet wine instead of Tej which I cannot get hold of, I like the taste of my chicken more than the local the etiopian restaurant which is a shame……work wise. Anyway I digress – I really just stopped by to say hi, and thanks and look forward to reading more from you on your cool red blog! Polianthus

    • hahaha! you’re so funny. thanks a lot for stopping by! I have to make my own alterations on recipes as well – mostly because I live in Oklahoma and have to have most all of my global ingredients imported. Amazon.com really comes in handy, as well as some favorite websites. Glad you haven’t forced yourself to kill and pluck your own chicken…

  31. what fun to find you! Many thanks for your stop-over at food for fun. Love how much food you’ve put into your life. I feel the same way–complete obsession. Will be glad to keep track of you :-)

  32. Hi mimi,
    I wanted to let you know that I’ve nominated you for the Shine on award! Should you wish to accept and pass it on you need to

    1) Visit and than the blogger who nominated you.
    2) Acknowledge the blogger on your blog, and link back.
    3) Share 7 random facts about yourself.
    4) Nominate up to 15 bloggers for the ‘Shine On’ Award, provide a link to their blogs and notify them on their blogs.


  33. One of the best things about living in Dallas about 25 years ago was Mimi’s fine cooking. Mimi and Dave lived down the street and once in a while Mimi would make something special for us. We lost track of them for a few years and we sure missed Mimi’s cooking!

  34. Just came across your blog – seems great! :) YOU are pretty much professional!! :) look forward to going through your recipes!

  35. Hi Chef Mimi! Thank you for commenting on my latest post so that I could discover you and your fabulous blog. What an incredible back story you have! I love that it centers around food (because besides my husband and my dog, food is one of my greatest loves). I’ll be following you and your food adventures for sure. Have a lovely day!

  36. I really like your blog! Thanks for visiting my page and following me. Your food looks really nice and I found some similarities in our “about me” page. Wish you all the best for cooking and I like the fact, that you are not wasting food – which we never should do. All the best for you! XX MIENSUISINE

  37. She married a fabulous eater. Haha! That shows what a good cook you are and that your son-in-law appreciates your hard work. I visited Oklahoma for a wedding a few years ago but did not have time to tour around. Had I known you then, I would have coming knocking for a meal :)

  38. Hi! I just wanted to pop by to say thanks for following my blog. I’m new to the whole blogging world and I really appreciate you stopping by. I love your story and I look forward to reading your posts :) Happy cooking! x

  39. I can’t wait to try many of your healthy recipes … My parents grow their own vegetables in a big garden (all organic of course !) and I can’t see food other than home made , with good seasonal product… Your blog looks delicious !

  40. Thanks for following Feast Wisely, I can’t wait to see your recipes – after so many years in the kitchen I am sure you have so many god ones up your sleeve!

  41. Hello there, fellow Oklahoman! I just found you via a comment you made on the Drunken Cyclist’s blog. I’m more into wine, but love to cook and try new recipes. (Just don’t do it as much as I would like….time, husband doesn’t like many foods, and easier to eat out….Tulsa has some great restaurants!). Anyway, started following you and am excited to see what you bring to the table (haha!). Curious where you like in OK? Glad I found your blog :-) Miki “This is the Life” Winer

    • hi! I live in Enid, where there aren’t any good restaurants, which is why we travel so much! My married daughter lived in Tulsa until just recently, and I do love that city! Can’t wait to see your blog! (Don’t you just love Jeff?!!)

      • Yes, I do! He cracks me up with each post, for sure. I think he should put his OMG posts into a book…hilarious!

  42. Thanks for the follow and bringing me here to your blog. I’d say we have a lot in common, and I look forward to reading more of your posts.

  43. Thanks for stopping by. It’s great to come across a fellow ‘foodie’ as I spend most of my time thinking about food too! You have some beautiful pictures too so I’m following :)

  44. Dear Mimi, i am very happy that i have found you and your blog! I will follow with great interest. Love your food and travel posts! You have been to beautiful places. So much to discover on your blog :) You have one more fan now. Best wishes and happy cooking,Michael

  45. My name is Nick and I work for a TV Production company Cakehouse Media in Jersey City NJ.I am an associate producer for Cake Boss and development producer for the company as a whole.

    We are searching for our next culinary talent and I wanted to talk to you about it and see whether you had any ideas. My information is below. Please give me a call if you get a chance.

  46. Mimi, searching recipes online for baked pasta with ricotta and ham has turned me into one of your newest followers!
    Pasticcio will be my reply to 14 guests this Easter Sunday at my daughter’s home reveling as to it’s deliciousness as well as requests for the recipe! Thought it was a match made in heaven when I read in many homes also served this mouth-watering dish
    on Easter Sunday! After reading a nice comment written by Cocoa and Lavender, they had me at Tucson! PA gal here via Santa Fe.
    May you have a wonderful Easter!
    Suzanne Wille
    Washington Crossing, PA

  47. Hi! I was so happy to find you had the recipe for Time Life Magazine’s Shrimp and Ham Jambalaya! But, it doesn’t say how many it feeds. I could guess, but if you have the numbers it would be great. This is going to be our Christmas celebration dinner! Thanks!!!

  48. Hi, Mimi. Do you have any experience baking with fruit powders? My 25-year-old son dried a batch of raspberries from our yard and then ground them into fruit powder to add to our family cheesecake recipe, but we have no idea how much to use or if we need to add anything else to make it work. Thanks for anything you might be able to tell us. By the way, in case I never said, your blog is wonderful. Your cousin Jill

    • Hi Cousin Jill! What an interesting thing! I did a post on tomato powder once, and thank you for the compliment, and I used it in a vinaigrette with a bit of o.j. And it was incredible. I’ve also added it to soups for extra tomato oooompf. So I imagine you could use raspberry in cheesecake, whipped cream, salad dressing, or in anything where it can dissolve or be blended well. The amount would have to depend on the ripeness/sweetness. Can you just taste the batter as you add more? You wouldn’t need any other ingredients, in my opinion, but because it’s a dry ingredient, if you use a lot – say, 1/2 cup or so – you might need to add some liquid to compensate. I din’t know you read my blog! Thanks! How’s your mama?

  49. What a beautiful intro to you and your lovely site! You are so very accomplished. I totally agree, as home cooks, we are cooking many times a day, every day. What a great opportunity to get really good and creative in the kitchen! I am so excited to explore your site and delicious recipes!

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