10/30/2023
With over eight years of culinary experience in the areas of catering, special events and education, my roles have included everything from sous chef and catering assistant to culinary substitute teacher. However, the most memorable and impactful experience was that of working as Pantry Chef for The Painted Turtle Camp, cooking for kids with serious medical conditions. I saw firsthand the difference that food can make in one’s life.
Around the same time, my daughter became pescatarian while I was in the midst of my proteins class in culinary school. I quickly learned to adapt and convert our favorite recipes for a vegetarian/pescatarian diet and eventually went through continuing education for plant-based nutrition and sustainability.
My most recent client who lives with cancer and diabetes has been unable to take a vacation for the past few years and not enjoying the task of cooking, finds it all that much more challenging due to her dietary restrictions. After providing her with home-cooked meals for the past 5+ months, she is improving and finally able to safely go on vacation!
I have become a strong proponent of plant-forward diets and understand the importance of fresh ingredients, and the benefits of cooking with the seasons, all of which can be seen in my cooking.
When teaching, I enjoy giving tips on how to reduce food waste and re-purpose leftovers, and how food impacts well-being, the environment, and communities alike.
Save time and enjoy your new found time to do as you please, all while enjoying fresh, healthy meals throughout the week that meet your dietary needs and preferences!
