About Me
I am from Michigan but now reside in New York where I attend the Culinary Institute of America. I am majoring in Culinary Science with a minor in Culinary Arts.
I am attending the CIA because I am obsessed with how food brings people together, can make people happy and create lasting memories. Food is Life and Life is Food. From birth to death and every life event in between, food is present to bring us together to share the experience.
Food has been present throughout my life, from Holiday parties to birthdays to my parents' dinner parties. At the start of my Sophomore year in High School I made the decision that the Food Industry was the right path for me.
While I have not yet developed a particular style of cuisine yet, I do love cooking and baking both.
My interest outside of pursuing the perfect food experience are scuba diving, traveling the world, skiing and meet people from diverse backgrounds.
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I've been to New Orleans to experience Cajun and Creole cuisine. I even had the opportunity to cook in one of Emeril Agasse's restaurants, NOLA for an evening. I ended my trip with a great meal and dining experience at Commander's Palace. I also have the opportunity to travel to Paris and Leone, France where I took two cooking classes and had the pleasure of eating a 12 course lunch at Guy Savoy overlooking the Seine River. At the end of lunch, I had the pleasure of meeting and speaking with Guy Savoy. I also spent time in Bologna and Rome, Italy where I also attending cooking classes and got to experience Northern Italian and Roman cuisine.
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I look forward to continuing my journey in the Culinary world and broadening my horizons with unique experiences.
Gallery
Tortelloni stuffed with ricotta, fresh tomato sauce, and garnished with basil.
Scallion and white bean infused mashed potatoes, scallion oil, scallion infused sour cream, garnished with chives and scallion.
Corn and blackberry entremet, blackberry macaron, blackberry mascarpone spread, brown butter sorghum.
Tortelloni stuffed with ricotta, fresh tomato sauce, and garnished with basil.
Food Philosophy
When it comes to food I want to be able to connect people and create lasting memories that they will for the rest of their life. Create a sense of wonder and excitement for anyone who happens to try my food.
Goals
Near Term Goal:
My near term goals are continue to broaden my horizons and food experiences through travel while I am attending school. To graduate from the CIA with a major in Culinary Science. To obtain employment at one of the top restaurants in the world and study under some the best chef and professionals in the Culinary industry.
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Mid Term Goal:
To be able to grow and expand my experiences through my employer. To learn the restaurant business beyond kitchen and advance my career.
Long Term Goal:
To own and operate a restaurant of my own. To be able to bring to life the ideas, thoughts and creations in my head. To bring joy and happiness to all my patrons and employees by creating unique experiences.
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Inspirations
 Julia Child "Life is too short for fake butter or fake people." |  Alton Brown "I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that." |
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 Frank Sinatra "The best revenge is massive success." |  Abraham Lincoln "People are just as happy as they make up their minds to be." |
 Thomas Keller "Food should be fun." |  Robert Ingersoll "We rise by lifting others." |