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Who is Behind Belgian Foodie®?
Hi, I’m Brad, the main person behind Belgian Foodie®. For more than 25 years I was a charity lawyer in Brussels, Belgium. I moved a couple years ago back to Los Angeles, California, where I’m fortunate to still have my mother.
After more than 35 years away from Los Angeles, I’ve enjoyed re-discovering my “new” home. The food scene in Los Angeles is magnificently diverse, with a good emphasis on healthy natural ingredients sourced locally.
My Culinary Journey
I’ve always been interested in food: eating, cooking and talking about food.
I love cookbooks. Reading recipes in cookbooks somehow relaxes me and satisfies my appetite. As I read recipes I can imagine the steps being taken, the smells of the ingredients and the taste of the final dish prepared. And voilà I’m no longer hungry or needing something to eat.
I started cooking as a child making milkshakes after school with my brothers. We would put all kinds of ingredients into a blender and then turn it on (usually with the cover on!). Making shakes became a fun activity as we began to innovate with new ingredients. I remember once adding red licorice and other sweets we had in the house. The possibilities seemed endless.
As a young adult I started making desserts to bring to potluck dinners. My “better-than-sex” cake had quite a few fans. My mother still calls this “Brad’s cake” when she makes it. Later as a young father I branched out to other desserts and gradually to other dishes as well. Over the years I enjoyed trying new dishes when entertaining friends and family at home.
After years of experience as a self-taught cook, in March 2018 I started culinary school at the Institute of Culinary Education (ICE) in Los Angeles. I hoped the professional training would help hone my culinary voice. As part of my studies, I did an externship at Redbird in Downtown Los Angeles.
A year later I attended more than 100 hours at the Miyako Sushi and Washoku School in Los Angeles, earning a certificate as a sushi chef.
Today I enjoy making all kinds of food, diversifying my repertoire as much as possible. I especially like making anything that involves a dough, such as pasta, bread, pies, dim sum, dumplings, etc. If I can use my hands to knead the dough, even better!