The amount of salt, monosodium glutamate (MSG), and hydrogenated oil (trans fat) store-bought bouillon contains just isn’t something I want to feed my family. Why make a soup from scratch only to then add a highly processed ingredient?
Cooking has always been Aimée’s preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she traded her tongs and clogs for cookie cutters and a laptop. Not surprisingly, she’s busier as a home manager and food writer than she ever was in the fine dining industry. Four years of passionate and real food blogging at www.underthehighchair.com opened the door to connect with and inspire many people, as well as prepare her for the editorial position at www.simplebites.net. She loves nurturing others in the kitchen, to help elevate cooking from chore to muse. She writes from the gastronomical hotspot of Montréal, Canada,where she lives with her husband Danny and sons, Noah and Mateo.