I believe food is the great unifier, connecting all of us. I’m dedicated, passionate, and ambitious about my career.
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My grandmothers and my mother are all great cooks. They are the backbone of my culinary roots, but now I cook because I love to see the joy on others faces when they taste and experience something new that I have cooked them. Bringing all of my experience to family and friends outside of work, feeding them in their homes and mine is what I love most.
What's your all time favorite dish to make?I love to make classic dishes with my own spin. Traditional French techniques applied to simple and delicious ingredients is my favorite. If I had to pick one, I love a perfect seared halibut with risotto and asparagus. Aside from that, I love to make soup from whatever is in the pantry, throwing together a random meat with some dried goods from the cabinet and turning into a staple household dish.
What would you do with the $25,000?Pay off student loans so I can continue my career in food service debt free! My loans from culinary school, baking and pastry school, and my bachelors degree total just barely over $25,000. To wipe my slate clean and continue pursuing my career in this field would be the ultimate blessing.
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