Chef Hourie Aghamanoukian, AKA "Joe" adapting her love of cooking at the age of 13 from her mother and maternal grandmother. After graduating from Le Cordon Bleu College of Culinary Arts with high honors, she pursued her love of cooking and turned it into a booming business.

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Being surrounded by great cooks and delicious and amazing food on every occasion or gathering, with family or friends, I loved the process of cooking and seeing everyone satisfied.

 

While growing, our maternal grandmother, Helene, made sure we know how to prepare the food she was making, by letting us join her and showing us the right way of preparing the food and how to respect the ingredients, she had a special dish for me, every time she knew I was visiting her, she made sure she had my favorite dishes ready: "sarma", which is a rice/meat mixture stuffed in grape vine leaves and my other favorite food she made was the fried "keufteh", which is made of beef tartare with bulgur, filled with a mixture of ground beef, spices and my favorite part, pine nuts.  She adjusted her recipe with this special mixture just for us, her grandchildren, 8 of us at that time, now we are 10,  and she has 11 great grand children).

 

Her passion for food, cooking, and feeding others, inspired me to create my own style of food, based on whatever we had in the pantry, mix ingredients and spices to create new dishes, this experience helped my creative side to grow and with it my passion for cooking grew.

 

Since I personally enjoy eating good food, love to cook for others and entertain, I decided to pursue this professionally, my decision to go to Le Cordon Bleu was overnight, it all happened so quickly, in one day, I checked their site, requested a catalog, they called me after 2 days and I was at their Pasadena location registering myself for the winter courses, it all happened in a week and I am glad it did.