Hello! I am a freelance recipe developer and a personal chef, specializing in cooking for individuals with various dietary restrictions.
I have a B.A. in Economics from University of California, San Diego and I earned my professional chef certification at the Natural Gourmet Institute in New York. Shortly after, I worked inside the kitchens at ABC Kitchen and Bar Bolonat, in New York, before making my way into recipe development and personal chefing. While sous chef of innovation at Juice Press, an organic vegan food and juice chain throughout the tri-state area, I developed numerous recipes that are currently loved by many. As a personal chef, I’m able to use my training, research and experience to directly help others live increasingly healthful lives by preparing delicious food that nourishes individuals, no matter what their dietary limitations may be.
Growing up, I ate whatever I wanted, whenever. While dinners were always home cooked and balanced, I often snacked on chips, doughnuts and cereal. By the time I was a teenager, I became aware of the way food impacted my health. Being around a mother and sister who often tried different diets, I followed along and became very aware of the effects each eating style had on my body and my mental state. Thus ensued a growing obsession for wellness, inside and out.
My mission is to make mostly low-sugar, wheat-free, plant-based food that is very nutrient rich. I think healthful food should taste as good as or better than decadent foods and never feel like a sacrifice. This is how a “healthy diet” can and should become a sustainable way of life, rather than a temporary punishment.
Please leave comments with any thoughts or suggestions!
I hope you enjoy…