About this site
The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. Most are based around seasonal produce, with whole grains and flours, eggs and dairy from happy animals, excellent chocolate, and the occasional tipple playing back-up roles. Many of my recipes are vegetarian, gluten-free, and some are even vegan.
About the name
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 dreamed of being pastry chef since I learned, at the age of eight, that such a job existed. I studied baking and pastry at Tante Marie’s
in San Francisco, and worked as a baker, pastry cook, pastry chef,
caterer and personal chef for many years. Two years ago, I
escaped the restaurant industry to work full-time on my blog and food
photography. To learn more about my food photography journey and the materials I use, see this post.
I’m available for freelance recipe testing and developing, and food writing, styling, and photography. I’d like to publish a cookbook someday, but this offer wasn’t the right one. To work with me, please feel free to email: AGoodie[at]gmail.com.
On the rare occasions that I’m not thinking about food, I can be found dancing,
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 say hello on Twitter, Facebook, Instagram, and Pinterest, check out my portfolio of favorite photos, and explore my gallery on Foodgawker.
Thanks for stopping by, and happy cooking!