Who is Richard Nunn and why does he know so much about cooking?

Author: Richard Nunn, Morning meteorologist, rnunn@wjxt.com
Published On: Mar 21 2013 12:18:03 PM EDT   Updated On: Mar 21 2013 01:54:04 PM EDT

If you are an early riser and have watched Channel 4 for the last several years you know me as your morning meteorologist. My day job allows me to indulge in my passion of science, but there are a few people who know of my other love, to these people I am known as The Frying Nunn.

Who is The Frying Nunn? The name was given to me during an extended white water rafting trip along the border of Washington and Oregon. Whether it was feeding tired rafters or friends around the dinner table The Frying Nunn became my kitchen persona.

IMAGES: Richard attends culinary school

My love of cooking started as a young kid. Growing up with a large extended family in south Florida meant big cookouts and family meals. Sunday's were spent a Memaw and Pop's house where it was always Country cooking at its best. Fried chicken, meatloaf, various gravies and sauces, filling side dishes and of course sweet tea were staples. My dad's side of the family brought the best of southern hospitality while my mom's side brought northern flavors and treats.

My mom's parents were from Canada and various cities near New England. Their dinner staples reflected their regional influences and tastes. I think these regional differences gave me an adventurous palate or at least the openness to try new foods, but the greatest influence in the kitchen was my dad.

Our house was different in many ways, but I think one of the biggest was the fact that dad did the cooking. From Turtle Stew on a camp fire, rabbit on a grill or a big ol' pot of Chili, dad's cooking brought big flavors and usually a big crowd.

These kitchen, camp fire and grill side experiences started something that through life's winding road lead to Portland, Oregon, the Western Culinary Institute's Le Cordon Bleu Program and now on your TV each Friday morning during the 8 a.m. hour.