I have always been interested in not just creating great dishes, but tweaking the ingredients, understanding the science, and even knowing the history of every dish. After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, I cooked at Zuni Cafe, and Gioia in San Francisco. I developed meal plans as a personal chef, volunteered with the Bay Area’s largest fish supplier, and was the head of instruction for recreational classes at San Francisco Cooking School for eight years.
As cooks, our first response, our comfort zone, our happy place is to nourish and to feed. I am eager to pass this experience and knowledge onto you, and be your mealticket to amazing meals. I want you to understand the ‘whys’ and the flexibility of each dish to free yourself from recipes reading allowing you to have as much fun in the kitchen as I do.
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