Originally from Arizona, I  began cooking at the age of four.  I slowly graduated from making family recipes for holiday meals to slinging up crispy bacon and eggs benedict for San Francisco cafes.   While working for Bay Area catering companies, I was introduced to the wonders of locally grown produce, organic products and the beauty of simple preparation.  In 2003, I  moved to New York City to attend The French Culinary Institute where I was awarded the Best Student Project for my 5-course  meal, “Dinner in the Desert”.    After graduation, I honed my skills in the kitchens of several corporate cafes servicing  major companies including Revlon, Random House and Grey Advertising.  Since 2007, I have been enjoying putting all of  my experience back to work in home kitchens.

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