- Teaches students:
- Ages 8+ and special needs
- Teaching since:
- March 2000
I graduated culinary school in 1996 and I have an AS in Culinary Arts and Restaurant management. My mother was a cook for Marriott and some of my fondest memories were spending time in that kitchen with her.
I loved culinary school, I love food and fresh ingredients. I grow my own veggies and herbs. I love creating great dishes and exploring the possibilities of simple ingredients.
I've taught community cooking demos, in home lessons and group demos. I've also worked as a private chef. Over my twenty years in this business; I've worked at a 4 Star Restaurant, as an Executive Chef at a major hotel chain as well as in a Molecular Gastronomy Kitchen. My skills are very diverse.
I crafted weekly menus for my clients. I sourced my ingredients from the Organic Butcher, Seafood on West Main; with fresh herbs from my garden and veggies from a local CSA.
I sourced supplies on Saturday and prepare the dishes on sunday- Pick up was Sunday evening. Fresh, local and prepared superbly . My clients were students, professionals and families that preferred freshly prepared restaurant style meals to take out.