GROWING UP, I LEARNED TO COOK BY MAKING A COMPLETE MESS AND ABSOLUTELY BUTCHERING RECIPES.  AS AN ADULT, I HAVE BEEN FORTUNATE TO TRAVEL THE WORLD AND SAMPLE EVERY TASTY AND INTERESTING THING I HAVE LAID MY EYES ON.   BOTH EXPERIENCES HAVE ALLOWED ME TO NOT TAKE FOOD TO SERIOUSLY AND ALWAYS REMEMBER THAT COOKING SHOULD BE FUN.

I WAS BLESSED TO LAND AT THE BEST CULINARY SCHOOLS IN THE WORLD, CULINARY INSTITUTE OF AMERICA, CULINARY INSTITUTE OF FLORENCE, AND MAJORED IN RESTAURANT MANAGEMENT & COMMUNICATIONS FROM UCONN.  FROM THERE, I CONTINUED TRAVELING  THE WORLD, WORKING IN SOME OF THE MOST AMAZING RESTAURANTS OUT THERE.

FOR ME THOUGH, SOMETHING WAS MISSING. AS MUCH AS I LOVED WORKING IN AMAZING RESTAURANTS, I REALLY MISSED YOU, THE PEOPLE ENJOYING THE FOOD. I FOUND THE PERFECT MIX AND STARTED TEACHING PEOPLE HOW TO COOK.  NOW, IT’S ABOUT PEOPLE AND HELPING THEM UNLOCK THEIR EXCITEMENT FOR FOOD.

THIS HAS BECOME MY MISSION AND I AM CONTINUALLY TRAVELING WITH MY KITCHEN ON BY BACK AND CAMERAS BY MY SIDE AND MEETING AND DISCOVERING THE PEOPLE, PLACES, AND FOOD EVERYWHERE I GO.