FAQs
- How did you get started doing this type of work?
I always remember being in the kitchen watching my incredible grandmother cook time after time. There were no recipes, no formal training, and little refinement... but she had the gift the natural ability to transform a simple ingredient into something magical. It was inside of her and I gravitated towards this passion and respect for fresh whole foods. Mango and avocado trees growing in the back yard, and the sweet smell of fresh cut coconut as she cracked it for the simple pleasure of making one of her favorite desserts, Tembleque Coconut Pudding! Now as a restaurant trained chef, with over 14 years of experience, I honor food, quality and have never forgotten the lessons. I love food! I love developing flavors and I still am gravitated to the freshest ingredients.