This site was created and is maintained by Andrew MacMillen.
I am an chef with over 30 years experience in foraging and catering, and almost entirely self taught.
I am also a board member and foray leader of the Kitsap Peninsula Mycological Society, and a web designer.
My focus as a chef is food ethnology: what ingredients are used by what cuisines, how did they get there, where else are they used, and why? Think of corn, tomatoes and peppers. All from near Central America, but used in manifest ways in multiple cuisines. Thinking globally and acting locally, I use local ingredients in world cuisines.