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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.

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