FAQs
- What education and/or training do you have that relates to your work?
I am constantly learning about my craft by experimenting and reading. Recently I had a month long internship in Mendocino CA at Ravens restaurant at The Standford Inn by the Sea. I studied under their creative chef who taught me her technique to plant based cuisine. I also studied bio intensive gardening , I believe as a chef it is super important to know where our food comes from and how it gets to our plate. Last October I traveled to a small country town in Japan called Nishi Auzi where I harvested rice 2 weeks straight and learned how to cook from residents who lived there their entire lives. I also have gained experience from Richard Landau of 5 star restaurant in Philadelphia, Vedge ( http://vedgerestaurant.com/)
- How did you get started doing this type of work?
I have been passionate about food and animals my entire life. I knew for sure I wanted to be a chef 12 years ago, It was also the same time i decided to stop eating meat.
- What types of customers have you worked with?
I cook 100% plant based meals to last throughout the week. Plan the clients menu, do their shopping, prepare meals in their homes and store the food for them to enjoy at their convenience. I also provide in home cooking classes one-on-one or in groups.