The ancient (late 1990's) zen practice of Bojon (no job, backwards) is not just a state of unemployment, but a state of mind. One facet of the tao of Bojon involves immersing oneself in the present moment, and I never feel more present than when I'm creating, photographing or writing about (or eating!) something delectable.
I studied baking and pastry at Tante Marie's in San Francisco, and have worked as a baker, pastry cook, pastry chef, caterer and personal chef for the past 12 years.
On the rare occasions that I'm not thinking about food, I can be found dancing,
|Gnosis Dance Collective performing Ain't Misbehavin'|
I hope you enjoy The Bojon Gourmet! You can peruse recipes by type, search for specific ingredients, explore the archives, or subscribe to receive new posts via email (this page upper right). You can also stalk me on Twitter, Facebook, and Pinterest, check out my portfolio of favorite photos, and explore my gallery on Foodgawker.
-Alanna Taylor-Tobin, agoodie[at]gmail[dot]com
|Plum, Rhubarb and Raspberry Cardamom Crisp|