FAQs
- How did you get started doing this type of work?
I and my co-executive chef Stacey Amagrande-Weldon are driven by life long personal passions for food and rigorous attention to the quality of the ingredients. Before getting into a professional capacity as a chef, I was a magazine Editor for a magazine that I helped start and named and won Best New Publication of the year. Four days after the award dinner, the Publisher pulled the plug on this glossy, high-end publication. I was asked to join the staff of an online version - for free! Since I needed to pay my bills, I started taking catering jobs from friends and friends of friends who had tasted and loved my food, started making homemade preserves, sauces and Italian biscotti for farmers markets - basically indulging my passion for food/eating and cooking. Lo and behold, this new door opened and a serious hobby became a profession. Now opening my new casual gourmet restaurant, 7th Heaven Cafe in Upland!