One woman's passion for food didn't just mean thumbing through her cookbooks or calling to make a standing reservation at her favourite restaurant, no, she had to move to Paris. That is where Jennifer Chandler (yes, we share the same name) graduated from Le Cordon Bleu and began her mission to put the joy back into home cooked meals. This was quite the departure from her college major in International Finance and subsequent work as a business manager for special events at Union Station in Washington DC. However, it was through that opportunity that she was introduced to a new recipe for life.

Jennifer reflects, "I originally thought I would continue in the special events business but when an event was on and there was down time I found myself hanging out in the kitchen. I became friends with someone at the catering company that worked with us and was advised if I ever wanted to get into the business I not only need to know the business side but I also need to know about food. So, I said "OK" and 6 months later I decided this is what I want to do. I researched culinary schools that were solely focused on cooking; I didn't want to duplicate the business education I obtained in college. I was excited about the opportunity to move to another country, packed my bags and moved to Paris for a year."

Jennifer doubled up on her courses and was in school from 8am – 7pm for the pastry and culinary arts program. Her time at Le Cordon Bleu paid off, "You really learn an appreciation for food, the flavours and love of food. That whole French attitude toward dining, it was an incredible experience!"

After graduating she worked at the luxury Plaza Athenee Hotel in Paris where she applied her pastry/culinary skills in the "real world." Eventually, Jennifer would return to the United States committed to sharing her love affair with food and cooking. She owned her own restaurant Cheffies Market and More, which offered gourmet prepared foods and baking. Now, Jennifer Chandler is inspiring aficionados of food, eager new chefs, seasoned culinary artists, and struggling stressed out cooks like me to rethink the way we look at our meals. Through television, radio, books and blog everyone gets more than a taste of her excitement and knowledge.

"I like being able to create something and use my hand. It provides a smile to people and I get a lot of satisfaction knowing my labour has helped make someone happy and satisfied."

If you have ever opened a cookbook or checked out a recipe site online, it can be overwhelming. So, I wanted to know from Jennifer when she features a recipe like in her new book Simply Salads, blog or website what is her criteria? Is it taste, ingredients, uniqueness, convenience?

Jennifer offered this, "When I sign copies of Simply Salads people say they just love the pictures but I say, get over that. I want to see corners turned over, stains, oil, and balsamic vinegar on those pages; when I'm choosing recipes I want them to be use. I like the ingredients to be something that if I can find it in my local grocery so can my reader. If an ingredient may be difficult to find, I always make sure to include a substitute. I provide recipes that will help people put homemade meals back on the table, it is so much better for you, tastes better, healthier, less expensive. I could go on and on about the benefits. "

With the current issues of obesity, diabetes and the growing dependence on fast food saturating the news we are becoming more informed about the ramifications for a poor diet. As a self professed lover of food, Jennifer is optimistic that more people will value the home cooked meal and start looking for more nutritional quick and easy recipes?

"I think most people are looking for that home cooked meal, I have had great feedback but people do talk about the time involved. I'm trying to take the difficulty and the time out of the recipes. That's why with Simply Salads most are less than 20 minutes; assembly rather that cooking," says Jennifer.

The featured recipes in the book weren't difficult and came with additional helpful tips and information. However, for under-confident cooks, where even the simplest recipes can cause some degree of anxiety, I asked Jennifer to provide some advice:

"Don't be afraid, even cooks have had things not turn out they wanted to. You learn from experience and if you don't get in there and cook you won't learn or improve. Don't pick up the French Laundry by Thomas Keller and think you're going to make something from that, pick out something from a cookbook author who has more simple recipes. Also, if you are having a dinner party cook it once before; don't try new recipes on guests. Sometimes even the proper ingredients can be missing in a recipe, so test before you entertain. "

Jennifer went on to say, "It's a matter of playing around in the kitchen the more you are in there the more you learn about the flavours you like. As you look at different recipes you will start to change them, you learn about the flavours and you change them according to your taste buds instead of the authors and that is fine. Make notes, "Maybe I didn't like this maybe I wish I had added that, I will write on the recipe so I can remember what I did, what I want to do or change the next time. Use that white space in the margins."

So, what inspired Jennifer to focus on salads for her latest book? Well, like many of us she was getting bored with the same old salads. Jennifer didn't want to feel like she was eating rabbit food. Most are healthy a few maybe less so, Jennifer commented, "My Barbecue Pork salad and my Taco salad with ground beef is delicious but may not be as healthy as some of the others. It was about mixing up flavours and showing people that it is easy to make delicious salads that can be satisfying and healthy at the same time. I also provide recipes for homemade dressings."

Jennifer has a new book out called Simply Supper and she is applying the same vision "I'm trying to help people see that you can put good food on the table simply, demystifying it, and provide basic techniques that are transferable to whatever they choose to make. "

As a self professed food bug Jennifer she is enjoying all that has come with being in the food and restaurant industry. Since becoming a mother she continues to share her passion writing cookbooks and magazine articles. " I'm very lucky I can have my profession and my kids think I'm a stay at home mom, they don't know what I do when their gone," she chuckles.

When you follow your bliss, doors will open. Jennifer is a prime example of this. Her books, website and blog are so fresh; she makes you feel welcomed into her kitchen without ever having stepped in there. Beyond her tasty recipes, an exceptional book that is sure to be ‘well used', her delight in eating, joy of cooking and her ability to translate all of that through her writing and appearances, she has left me with a lot to think about.

Read more of Jennifer Chandler's biography.