About

This is a playground and a virtual pantry for cooks. Life should be well-spiced and peppered with passion. My hope is that this site evolves to be a great vehicle for sharing between people who also embrace that passion for a little extra spice in their life.

well: (wel), in good or proper manner

spiced: (spisd), to add zest or flavor to

life: (lif), the physical, mental and spiritual experiences that constitute existence

After almost a decade working in operations management as a turnaround specialist for a large printing and retail business that was open 24/7, I was tired. I left the company and journeyed through my own sort of sabbatical. I cooked a lot during those days and I spent time traveling down South, hanging out in New Orleans and Atlanta and I contemplated my next chapter in life.

Not being as tired anymore, I decided to follow my dream of becoming a Chef. My friends and family tried to have me committed. Did I realize that I didn’t even know the definition of “tired” if I was thinking of being a Chef. Ahhhh, but if they committed me, I could not cook for them anymore, so my freedom was guaranteed.

The pursuit of my dreams led me to become a Chef at Sydney’s Blues and Jazz Restaurant in Rehoboth, DE. Since I skipped the formal education part of this process, after Sydney sold her restaurant, I found myself at the Back Porch Cafe’ working as a Sous Chef and learning the execution of a true “scratch” kitchen. Then, I moved to incorporate my retail management experience with my culinary background and managed McQuay’s MarketPlace, a local produce market and deli, which gave me the greatest appreciation for BUYING and eating LOCAL!

Now, I cook on a marine research vessel. I am paid, full-time to exercise my passion for food and travel. As I work to live I am always thinking about what to create next…..what flavor combination is next, what can I taste, feel, chop, smell, mince, roast, saute, marinate, bake, steam, slice, reduce, sear and grill next for someone to experience. It sure beats the way I used to live to work.

“When I die, let it be said I lived a well-spiced life!” – Chef T
Tara Pastuszek
Occupational Chameleon