Cooking Made Easy

I strongly believe cooking does not have to be complicated. In fact, most of my best recipes have between three and five ingredients.

One way I love to make it less complicated is by teaching children to cook. If forces me to appeal to their short attention span by breaking down a recipe into simple steps and taking fewer steps.

The first thing I tell them is, and this works equally as well for the adults, “You don’t have to like it, you don’t have to eat it, but I would really like you to try it”— and they do!

I love food. I am fascinated by everything that has to do with food. Everything from the way flavors come together to how smell and taste influence your experience while you are cooking and eating. 

Recently, I was speaking with a long-time friend and he said, I love how you take the fear out of cooking. Food and cooking are a part of our everyday routine, we have to eat so why not be excited about even the simplest ingredients. Put good things in your mouth for a quick thrill, experience textures and tastes, and at the same time, nourish your body. This is the exactly the mission and vision of Sweet Blossom Inc.  

It never fails to amaze me the way flavors affect your tongue. Just try a piece of milk chocolate made with jalapeño pepper, see how it tasted sweet, and then, at the end of eating it, the heat of the pepper only hits the back of your mouth. The sugar in the chocolate saturated the tongue and the heat and flavor of the pepper could do what it wanted.

Have you ever wondered why most children do not like the taste of strong foods, like broccoli, lemons, or anything spicy, yet not many years later they LOVE them? There is a very simple answer ... as you get older your taste buds die. This makes most tastes and flavors more tolerable. Once I was reminded of this it made feeding kids A LOT easier!

I believe we are all students. Every day I learn something new about food from everyone around me. 

Remember: Try something new everyday ... you just might be surprised!

Chef Robin, owner of Sweet Blossom Inc., went to culinary school at 32. Every day since, she's said, “Why didn’t I do this sooner?”