As a chef and culinary instructor with nearly 20 years of professional experience, my focus is on finding creative ways to make being in the kitchen and at the table exciting, fun and accessible. I write books, develop recipes, teach classes and cook healthy, delicious meals for families that offer exposure to new products, unfamiliar ingredients and unique ways to use everyday items.
My method of cooking instruction and food education is designed to inspire confidence, creativity and curiosity in students of all ages and began with my work as the founder and executive director of Brainfood, a still-thriving culinary arts program for teens in Washington, DC.
I have written articles, developed recipes, served as a public speaker, and built curricula for a variety of clients and publications, including Parents Magazine, Rosaberry culinary services, Rustico Cooking School, PS 107, PS 3’til6, Ger-Nis Culinary & Herb Center, Every Day With Rachael Ray Magazine, and private clients in New York City and Westchester.
My first cookbook, to be published by The Countryman Press, will release in spring 2016.
My culinary style and passion evolved from both formal training – I have a Culinary Arts degree from The Institute of Culinary Education in Manhattan – and a lifelong obsession with food and cooking for others. Now, as a wife and a mom of two young daughters, I really know the importance of seasonally fresh, simple yet inventive meals that come together in a snap!