I
It all started with stolen peppers. Summers spent helping my grandmother pick the bounty of her garden meant fresh vegetables were constantly being cut and prepared. As a young child the smell of fresh green peppers was enthralling and I always managed to swipe a few strips to crunch on. Those memories have shaped my life as a cook and food enthusiast.
Like many people, my career path was not a straight shot. I spent several years of my professional life working with children and families in various nonprofits between New York and Boston. My love of food and cooking was a constant for me through out those years and I felt the most joy cooking for myself and for others. One day I came to the revelation that there are many ways to help, heal and nourish people. It was then that I embarked on a journey that has deepened my relationship with food ever since.
In 2009 I attended the chef's training program at the Natural Gourmet Institute. I specifically chose this program because of the emphasis on health through whole foods cooking. I was a vegetarian for seven years and while I do eat meat now, I remain committed to eating and cooking as organic and local as I possibly can, with an emphasis on pasture-raised animals. Because of my desire to eat healthfully and deliciously I found myself deeply connected to the type of food I was cooking while in culinary school.
Philosophically, I believe that everyone should be allowed access to fresh food that supports ones health. My own personal style is healthy comfort food. I also enjoy incorporating, Asian, Middle Eastern and Latin flavors into my meals. Beyond just nourishment though, food is a means to gather people around a table. At the table with our phones, TV's and other devices turned off, we talk, laugh, debate and make memories. Food is a memory maker. We remember delicious meals and good company. Those are the times when our bodies and our hearts are best nourished.
When I cook for my clients I treat their food and their kitchens as if they were my own. I put the same love and joy into every meal I craft as if I were cooking for my own family. I believe love combined with a generous pinch of sea salt makes everything taste better!
Like many people, my career path was not a straight shot. I spent several years of my professional life working with children and families in various nonprofits between New York and Boston. My love of food and cooking was a constant for me through out those years and I felt the most joy cooking for myself and for others. One day I came to the revelation that there are many ways to help, heal and nourish people. It was then that I embarked on a journey that has deepened my relationship with food ever since.
In 2009 I attended the chef's training program at the Natural Gourmet Institute. I specifically chose this program because of the emphasis on health through whole foods cooking. I was a vegetarian for seven years and while I do eat meat now, I remain committed to eating and cooking as organic and local as I possibly can, with an emphasis on pasture-raised animals. Because of my desire to eat healthfully and deliciously I found myself deeply connected to the type of food I was cooking while in culinary school.
Philosophically, I believe that everyone should be allowed access to fresh food that supports ones health. My own personal style is healthy comfort food. I also enjoy incorporating, Asian, Middle Eastern and Latin flavors into my meals. Beyond just nourishment though, food is a means to gather people around a table. At the table with our phones, TV's and other devices turned off, we talk, laugh, debate and make memories. Food is a memory maker. We remember delicious meals and good company. Those are the times when our bodies and our hearts are best nourished.
When I cook for my clients I treat their food and their kitchens as if they were my own. I put the same love and joy into every meal I craft as if I were cooking for my own family. I believe love combined with a generous pinch of sea salt makes everything taste better!