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Like most little girls, my
foray into the world of cooking began with my first
kitchen set at the age of 3, followed by an Easy Bake
Oven. As I grew older, cooking lessons with my grandmother
and watching my mom decorate cakes for her side job became
something I looked forward to each weekend.
However it was in high school
that my true interest in cooking began to peak and it was
not unusual to find my best friend and I skipping classes
to go home and watch cooking shows on PBS. Not realizing
at such a young age that food could actually also be a
lifelong profession, my dream was always to become a
doctor.
So after graduating from high
school, I went after my goal of becoming a physician and
spent many hours studying the human body and all of its
wonderful functions at the University of Utah in Salt Lake
City. I also worked in a Pediatric Genetics Clinic with
many influential physicians as well as the editor of the
American Medical Journal of Pediatric Medical Genetics.
While working and attending school I would bake lasagnas
and sell them to the hospital physicians to help pay for
tuition costs, and I would have never entertained the idea
of becoming a chef if one of the doctors hadn’t suggested
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After graduating with a
Behavioral Health and Science Degree with a minor in
Biology, I took some time to really evaluate what I wanted
to do with my future and it was then that I realized
having a healthy life is a gift and I could combine my
knowledge of biology and the human body with my love for
cooking. I decided to pack all of my belongings, leaving
my family and friends, to move to Arizona to attend
culinary school.
Scottsdale became my home once I arrived in the valley of
the sun to attend the Arizona Culinary Institute. Soon
afterwards I began my commercial culinary experience at
“Sprouts” at the Camelback Inn Resort in Paradise Valley,
AZ. After having a successful run in the commercial
culinary environment, I chose to pursue a career as a
personal chef. This decision was based on a personal
passion to help families spend more time together, over
healthy, tasty meals. The families I work for truly become
part of my extended family and it is important to me that
there are always open lines of communication.
I understand
and respect that they are letting me into a very personal
part of their lives, and they understand that my goal is
to help them manage their time together as a family, while
focusing on their health through my cooking. My personal
chef positions have included prominent local families
encompassing the fields of professional sports, business,
and finance and government officials. Recently, I have
received critical accolades for several of my recipes
through Better Homes & Gardens. My signature dishes are
always highly requested by my personal clients and a
select few have been featured at local establishments
throughout the valley.
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