From the beginning, it has been all about food. Raised among the farms and orchards of south central Pennsylvania, my first recollection is of planting potatoes with my dad in our garden. My grandparent’s 400 acre dairy farm was truly a wonderland. The terraced gardens yielded abundant loads of vegetables each fall which were then canned, frozen and lovingly tended too. Raspberry bushes, fruit trees, and strawberry patches dotted the yard in time tested areas of sun and shade. Every year I would help my Grandmother harvest the bounty. She would pull a chair up to the sink and stand me on it and as we would prepare various items for storage, she would explain the dos and don’ts of food prep. Foraging for mushrooms and wild asparagus was another favorite past time of my family. My great grandfather would also join in as well. I can remember the squeals of delight when one of us would find a group of mushrooms.
The kitchen was the center for gatherings and you better believe if there was a reason to get together, there was a reason to eat. Naturally I gravitated toward the culinary arts. My high school had an exceptional culinary dept. with teachers who painstakingly guided us through those early years. In 2004 I was accepted to Johnson & Wales University in Charlotte North Carolina where I graduated with and Associates in Culinary arts in 2006 and a bachelors in food service management in 2008. After college I began to experiment with vegetarianism and eventually veganism. I found I felt healthier my body felt happier after that there was no turning back for me. I believe that food can be healing, wholesome, and delicious all at the same time. I have a drive to make people happy and what better way to fulfill that need then with food. Food is wonderful in the way that it is the one thing that can fulfill all the human senses.
Vegetarian & vegan personal chef
Food & Grocery