I have always been a cook. From the time my mother felt I was old enough to make family dinner— age six or so — I’ve been a curious cook and baker. When I was a kid in Wisconsin, my family owned a dairy and bakery and my mother was adventurous in the kitchen. Cheese, milk, bread, ingenuity and frugality...we cooked.

As a teenager I babysat (boring) and I cooked dinners for a neighborhood family of six, experiencing my first microwave and hot pink electric ice cream maker. They were fancy and I had fun.

Starting at the University of Wisconsin - with an emphasis on art, French and socializing - and finishing at the Culinary Institute of America where I earned an associates degree . commanding them.

Trial by fire will make anyone a badass, especially if you are a young women chef-to-be in a sea of shouting men, circa late 20th century. My training was top notch, mostly French morphing into nouvelle cuisine, then “new American” and eventually into the editorial world of Time-Life Books, creating recipes and styling for photos.

Along the way I have been, and continue to be, a teacher, craftsperson, writer, food sculptor, gardener, sewist, collector and host, proud author of two books – “The Artful Pie” and “You’re the Chef”. First and foremost I am a cook, bringing energy, creativity and engagement.

Clients

McCormick Spice

The Washington Post

California Tortilla

Monticello

National Geographic

Smithsonian Books

Mount Vernon

MacKenzie Ltd

Simply Organic

Sweet Loren’s

Glutino

Popcorners

Baltimore Magazine

The Washingtonian

King and Prince Seafood

Perdue Chicken

Marriott

Cuisine Solutions

Australian Beef and Livestock

US Dairy Export Council

Bullfrog Bagels

Dash In

Paisano’s

USDA

Ethel Magazine

Silver Diner

Butterball

The Food Network