Two Spoons

Introduction: My culinary education was heavily plant based, I was a baker for many years in NYC, I ran a hot and cold food bar at a local natural grocery store and I’ve worked under brilliant chefs. I have the knowledge and ability to make healthier food options taste amazing. I think often times people are drawn to my food because it is colorful, it tastes like it is benefiting the body while also totally satisfying your palate- and that can be hard to do! I’ve also been told that I have a unique ability to teach. I like to have fun and make people feel comfortable. I love the dance and rhythm that comes along with cooking. I love to cook. One of the many things I love about it is that cooking is never the same. It feels so good to learn a dish, nail it and then move on to the next thing. I’m constantly learning and implementing new techniques. The kitchen is exploratory for me. Most of the time my first idea for a dish will change and grow and end up being something totally different than it started off as. I like the twists, turns and surprises. It’s absolutely a creative outlet for me. I always hope, during a class, to teach others not to be so set in the rights and wrongs of things but to trust that it’s okay to experiment and play around. Cooking really engages all of my senses and makes me feel alive. You can always tell a difference when food is made with a little love.