I’ve loved food as long as I can remember, from the vinegar-spiked collard greens my southern mom would slow-braise to the cloud-like meringues my aunt and I baked side by side in her California kitchen. By the time I was a teenager, I discovered the pleasure of cooking for others and quickly became obsessed with new cuisines and techniques, voraciously learning from the Food Network masters (team Ina forever!).
When my husband and I moved to California from Atlanta about five years ago, I began working at a food/tech startup, SideChef, while spending much of my free time scouring the Santa Monica farmers markets and falling in love with the generous bounty of Southern California produce. During my time at SideChef, I focused on testing and developing recipes, learning food photography, leading cooking demonstrations, and writing instructional content for the company’s mobile application, which helped me hone in on the fundamentals of creating delicious food and making it accessible to everyone.
I then transitioned into cooking for and teaching others when I designed and taught a cooking course to a group of elementary school students at a summer program, focusing on local and seasonal fruits and vegetables and multiple exposures of each ingredient in a variety of applications. I also spent some time in the spring of last year staging in the kitchen of my favorite restaurant, Rustic Canyon.
Above all else, I am deeply passionate about sharing the delight and wonder of cooking deliciously with whole, real foods that are kinder for our bodies and our home, whether that’s through catering, teaching, or cooking for friends and family. I believe that cooking is worthy of time and attention; that it’s an investment in our physical and emotional well-being to feed ourselves well. We live in a culture that values speed and convenience over nourishment, which is why I’ve made it my mission to change those standards and cultivate a a gentler, more enjoyable way of cooking for myself and everyone I have the pleasure and honor to work with.
If you’re interested in working with me, take a look at my Chef Services page to view a menu of ways we can collaborate.