First thing you should know, I love food. I love eating it, I love shopping for fresh produce. I love cooking. This is my passion!
Growing up in the Midwest, surrounded by farms, piqued my interest in food. I grew up going to orchards and farms to pick fresh apples, peaches, and blueberries. When I began cooking for friends in high school, I experienced true joy from making food with people and for people. It was the way that food brought people together that really pushed me to check out culinary school.
I couldn't resist the pull and headed to school at Johnson and Wales University in Providence, Rhode Island. After getting my associates degree, I stayed on for two more years to study nutrition. Those two years really shaped my opinions on food, where it comes from, how it is grown and how it should be treated and prepared. I learned that good quality ingredients deserve respect. Armed with the knowledge of putting together healthy meals and the skills to make it all delicious, I wanted to bring great, nourishing food to everyone .
Over the years, I've cooked for many families and for many different occasions. I've developed the ability to alter and modify recipes to accommodate nearly any diet. I have experience with gluten free diets, vegan, soy free, the Specific Carbohydrate Diet and Paleo, calorie restrictions, various allergies, as well as high protein and high calorie diets. I enjoy creating specific meals for any diet. While I cook super healthy meals most of the time, I occasionally seek out those comfort foods from my childhoood like macaroni and cheese, hot apple pie or chocolate chip cookies.
Growing up in the Midwest, surrounded by farms, piqued my interest in food. I grew up going to orchards and farms to pick fresh apples, peaches, and blueberries. When I began cooking for friends in high school, I experienced true joy from making food with people and for people. It was the way that food brought people together that really pushed me to check out culinary school.
I couldn't resist the pull and headed to school at Johnson and Wales University in Providence, Rhode Island. After getting my associates degree, I stayed on for two more years to study nutrition. Those two years really shaped my opinions on food, where it comes from, how it is grown and how it should be treated and prepared. I learned that good quality ingredients deserve respect. Armed with the knowledge of putting together healthy meals and the skills to make it all delicious, I wanted to bring great, nourishing food to everyone .
Over the years, I've cooked for many families and for many different occasions. I've developed the ability to alter and modify recipes to accommodate nearly any diet. I have experience with gluten free diets, vegan, soy free, the Specific Carbohydrate Diet and Paleo, calorie restrictions, various allergies, as well as high protein and high calorie diets. I enjoy creating specific meals for any diet. While I cook super healthy meals most of the time, I occasionally seek out those comfort foods from my childhoood like macaroni and cheese, hot apple pie or chocolate chip cookies.
