Growing up food was central to my family and guided my interest and studies. I have background is in Sustainable Agriculture and Food Systems. In my late teens and early twenties I spent time on various types of farms, worked as a farm to school educator, and interned at Chez Panisse. Yet, I want to work hands on with food. I moved to NYC at landed a job as a pastry cook with no formal training. I moved on to savory and experienced various styles of kitchens and cuisines. I love to cook food that connects people to the land, and tells a story. Most importantly meals bring community together.