“Context and memory play powerful roles in all the truly great meals in one’s life.” Anthony Bourdain
I grew up surrounded by food. By day, I helped my parents with their local farmers’ market business and by night, I assisted my dad in the kitchen with endless recipe testing. Eventually my parents took their love of food and turned it into a successful restaurant.
Even though I grew up in the kitchen, my passion for cooking did not peak until my mom was diagnosed with cancer. It was then that I first made the connection between what we eat and its strong impact on our health. During the time of my mother’s diagnosis, I was in college pursuing a degree in Social Work. Instead of studying for school, I found myself spending countless hours learning about healing foods and practicing in the kitchen. I loved the simple concept that tasty food could also be healthy.
After graduating from college, I realized I wanted to pursue both my passions: Social Justice and Food. I worked in restaurants to develop my culinary skills while still being a counselor in a group home for troubled youth. I even started a healthy eating program at the group home; the primary goal being to get those teenagers into the kitchen! After three years of hard work, I reached a point where I could finally tackle my next goal: Culinary School.
In June 2013, I graduated from the Natural Epicurean Academy of Culinary Arts, a Professional Chef Training Institute. I am passionate about harnessing the power of food to heal disease. Through the years I have done it all – taught cooking classes, waitressed, cooked in a macrobiotic restaurant and helped disadvantaged youth through food. My lifelong goal is to inspire others to make the connection between the food they eat and its effect on their body, the environment and the world.