I’ve known I wanted to cook my whole life.  Well, maybe it became tangible with Martha- that daytime television Goddess!  Not only would she produce a quintessential Fourth of July picnic, but you’d bet your sweet bippy that she would have homemade bunting to match. Bless that woman.  

 

Some years later in culinary school, Anthony Bourdain narrated my daydreams 

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“If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.”

 

Classically trained at Johnson & Wales University, my formal education culminated with a culinary immersion program in Lima, Peru at La Escuela de Chefs at the Universidad San Ignacio de Loyola.

 

Here it began. These dreams, paired with my passion for the wholesome, sustainable sector of the culinary industry exploded into reality as I began traveling the world, cooking in different countries, learning about the culture and community that food binds us all to.

 

In the last 7 years that I have worked as a Freelance Chef,  I have designed menus and dietary alterations for restaurants, instructed recreational cooking classes at Cook Street School of Culinary Arts, cooked for a range of clientele with specific dietary and culinary preferences, catered large events and traveled to Asia and Europe to establish culinary operations and meal service for Team USA Olympic Athletes.

 

Community, culture, and comfort are essential reasons we enjoy eating and what I bring to my clients whether preparing a small intimate dinner, slopeside breakfast, or a 7-course celebration.