I would like to say I chose a life in food, but really it chose me. I resisted for years, pursuing other endeavors until I couldn’t ignore it anymore.

It was staring me in the face. I was in chronic pain and diagnosed with an autoimmune disease. I had to change. I didn’t have a choice.

I chose nurturing relationships with local farmers and learning about the elemental pleasures of cooking with the seasons. I used cookbooks to form my culinary education and trial-and-error in the kitchen. For 6 years I fought my way back to health, and I finally won.

It wasn’t until I went to graduate school for food science where I honed the unique perspective I bring to the table. I look at food through the lenses of sourcing, safety, quality, and flavor. It is a different vantage point, one in which I embrace in all of its glory.

Today, I craft recipes inspired by the lush locale, cook with wholesome ingredients, and embrace the power of good, simple food. 

When I am not teaching cooking classes or developing new recipes in my kitchen, you can find me vegetable gardening in my backyard or walking my Mini-Goldendoodle, Ivy.