ABOUT

Being immersed in the world of culinary arts stems from many experiences I had due to a love and fascination of cooking.The origin of my culinary curiosity began when I was very young thanks to parents with adventurous palates who loved to garden and cook what they grew on their “ranch” in Southern California —neighbors to avocado and citrus ranches and a stones throw from the beautiful Pacific. Living in an agricultural community situated not only close to the ocean but to the border of Mexico offered continuous exposure to a wide variety of local foods as well as those from across the border.

After my college studies and marriage which included travel from Mexico to the U.S. Virgin Islands as well as a period of time teaching elementary school I leaped into the culinary arts which had been a passion for a very long time. Throughout my adult life I spent extensive time in the French countryside —Provence, the Loire Valley and the Poitou-Charente. I trrained with the late Chef Robert Reynolds of Le Trou Restaurant which was the one experience which really propelled me into a professional cooking role. I continued with work as a private summer chef to guests at a chateau in France, and after earning a degree in pastry and baking at the California Culinary Academy I returned to France for an internship in pastry at Le Petit Prince in Sorgues, a small village near the famous wine region of Chateauneuf de Pape.

My role as a pastry chef led me to work in the SF Bay Area where I lived, bringing my culinary education into full circle by working as a pastry chef under the direction of the late Chef Michael Chiarello of Tra Vigne and Postino and filling in at Cafe Rouge under esteemed Chef Marsh McBride.

As I departed the restaurant world I transitioned to the cookbook world testing and developing recipes for chef-authors writing cookbooks. I continued with beginning my own home-based cooking classes to embrace my passion of educating, sharing culinary experience, skills and techniques with eager students of all ages.

Now, with a new home in Maine, I look forward to pursuing new culinary events with all that this beautiful state offers from its farmlands, coastlines, and cultural history. Stay tuned!