"First we eat, then we do everything else." - M.F.K Fisher
I love good butter as much as I love vegetables. A five ingredient dinner gets as many high fives as a five hour roast. In my pantry you’ll find both nutritional yeast and cheese balls. I like playing with the juxtaposition of highs and lows: Rouge River Blue on Ritz, finishing dinner with bodega candy and fruit on ice.
My life in NYC started in food & beverage marketing and event planning. That job morphed into culinary school which brought me into the restaurant and test kitchen scenes. I did editorial work with publications like Short Stack Editions, worked in the Martha Stewart test kitchen, and became a chef instructor teaching cooking classes at places like Brooklyn Kitchen until I took a role at Plated where I developed products and wrote, edited and tested 250+ recipes a year. After Plated I shifted my focus to freelance work: product development & culinary consulting for f+b brands, with some private chef work and food/prop styling sprinkled in. From there, I began culinary consulting for Banza which turned into 4.5 fun years of developing products, working with chefs & building the culinary department. Today I work on a range of projects from culinary and brand consulting to food/prop styling to product development. For fun, I write Bits & Pieces Newsletter and run pieces — a kitchen + homewares collection.
