connecting around food By Tonilyn Hornung Photos by Melissa Donald
“Cooking food is all about building community and sharing,” says Vanessa Goode, Southern Indiana-based Instructor/Chef. Her love of cooking, creating her own delectable recipes, and passing on this knowledge not only feeds her friends and family, but also caters to her creative zest. “It’s not only what I do for a living, but also my hobby and my passion.”
Vanessa grew up in Lima, Peru, and spent her teenage years traveling between Lima and Canada. Before submerging herself in her college studies, she decided to travel. She saw how deep connections were created when people shared their stories around a dining table. So she changed her original major in the medical field and followed her passion instead. “I immersed myself in an intensive course, and I enrolled in Le Cordon Bleu Institute. It was wonderful,” Vanessa says. At the Lima-based Le Cordon Bleu, an international chain of hospitality and culinary schools specializing in teaching French cuisine, Vanessa entered an intensive three-year program where some of her training included wine pairing, nutrition, and courses in pastry making, all under the tutelage of international instructors. After studying at this top culinary school, Vanessa gained experience in numerous first-rate restaurants before settling in Indiana. PAGE 16 >>
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February 2021 / TodaysWomanNow.com
Vanessa slices pieces of her La Galette de Rois, the French version of a King Cake. The dessert is made using custard and sautéed apples.
