How I Found My Way Into the Kitchen with Cioppino

I didn’t learn how to cook until I was 30. Up until then, food was simply fuel, and the kitchen was a place I visited when my mom would cook. But something shifted and I began to see cooking not just as a skill, but as an adventure waiting to happen. That curiosity led me to culinary school, which I attended after completing my MBA. By then, I had already been working in the cosmetics industry, but I felt a tug toward something more creative.

The Curvy Road

The transition wasn’t immediate, but it was inevitable. Eventually, I left cosmetics behind and started my own small catering company, In The Pantry. Running that business gave me the confidence to try new things, and soon I wanted to share recipes and stories with a wider audience. Instead of waiting for someone to hand me the opportunity, I signed up for classes to learn how to produce, film, edit, and distribute a cooking show through La Verne Community TV in Southern California. That effort became the In The Pantry TV show, which went on to win awards for its content and storytelling.

Making It Happen

In 2004, back when self-publishing was still a complex, uphill climb, I released my first cookbook. Holding that book in my hands felt like proof that the path I’d chosen—however unexpected—was the right one. I recently self-published my second cookbook, Generations of Flavor, With the help of my daughter as photographer, I pushed the boundaries of what can be done when grit and determination fuel the drive.

And to think it all started with a single dish: Cioppino. It was the first “difficult” recipe I ever attempted, a San Francisco–style seafood stew layered with briny depth and a touch of heat. Against all odds, it turned out beautifully, and I remember thinking, If I can make this, maybe I really can cook.

So in honor of beginnings, here’s that recipe—the one that started it all.

My Favorite Cioppino

Ingredients:

• ¼ cup olive oil

• 1 medium onion, diced

• 4 garlic cloves, minced

• 1 fennel bulb, diced

• 1 red bell pepper, diced

• 1 can (28 oz) crushed tomatoes

• 1 cup dry white wine

• 4 cups fish or seafood stock

• 1 tsp red pepper flakes

• 2 tsp dried oregano

• 1 lb mussels, cleaned

• 1 lb clams, scrubbed

• 1 lb shrimp, peeled and deveined

• 1 lb firm white fish (halibut, cod), cut into chunks

• ½ lb scallops

• Salt and pepper to taste

• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot. Add onion, garlic, fennel, and bell pepper. Sauté until softened.

2. Stir in crushed tomatoes, white wine, stock, red pepper flakes, and oregano. Simmer for 20 minutes.

3. Add mussels and clams; cook until they just open.

4. Add shrimp, fish, and scallops; simmer gently until cooked through, about 5–7 minutes.

5. Season with salt and pepper. Serve hot, sprinkled with parsley, alongside crusty bread.

This dish reminds me of my own journey. It was intimidating at first, but deeply rewarding once I dove in.