So here we go, I’ve got Julia Child with me in spirit, my knife kit and school binders in hand, and my camera around my neck. The salt shaker is within reach, of course. I’m ready to dive on in on something that I've been procrastinating doing for quiet a while now, a blog with the sole purpose of documenting my food inspired life. I suppose I should explain myself a little bit before I just throw pictures and recipes up on the screen, but I'll still work on a complete About Me here pretty soon. 


My name is Lyndsey Dalton, I live in the littlest, rainiest town 35 miles northeast of Seattle, Washington, and I live and breath culinary arts. I’ve been lucky enough to pursue my passion by attending the International Culinary School at the Art Institute of Seattle, down the hill from Pike Place Market and under the shadow of the Space Needle. Under my belt I have 16+ years of stirring whatever I could get my hands on, the title of Best Teen Chef 2013, a newspaper article with a flattering picture, a nifty portfolio tuition scholarship based on a menu that I created, and several local scholarships I received through my high school. I believe that my interest in the culinary scene has been with me since birth, when my favorite foods were sweet potatoes and pears, and continued on as I grew up watching my dad make pad thai and grandma make mints. When I decided that I wanted to be a chef and spend my life in a fast-paced, too hot, and delicious smelling place, I was in the 5th grade and too sick to eat anything. Days home from school meant lots of TV and unlike any other 11 year old, I found solace in the Food Network. I learned how to make homemade yogurt and how to deep fry a turkey from Alton Brown and important acronyms like EVOO (extra virgin olive oil) from Rachael Ray. I attribute my understanding of the importance of butter from both Paula Dean and Julia Child. I’ve watched No Reservations and Julie & Julia a million times and read just about every cookbook I can get my hands on; so it’s time to begin this crazy adventure. 

In conclusion, I’m hoping to be an executive chef/restaurant owner/food critic/food magazine writer and in the end, have the opportunity to look back on this blog and remember everywhere this passion has taken me and what my mind has created. 

In the name of all things salty, sweet, savory, and delicious,

Lyndsey