Cooking and sharing a meal with your loved ones is one of the most loving things we do as humans.
I was born and raised in Spokane, WA and studied at Washington State University in Pullman, WA before moving to New York for Culinary School at The Culinary Institute of America Hyde Park. I returned to the Pacific Northwest and am proud to call it home.
What Inspires Me:
The why and how of food is what really inspires me. Understanding why different flavors interact and learning the different methods of how food interacts with different tools and techniques fascinates me. Also the community and fellowship that comes with sharing a meal with the people around you is something that I believe is at the heart of our society. Cooking and sharing a meal with your loved ones is one of the most loving things we do as humans.
Guiltiest Food Pleasure:
I love fast food. Being a chef working long hours and late nights made me appreciate the convenience of the drive thru.
Areas of Specialization:
I am always thinking about how something is made and what goes into it, and how I can push the boundaries or how I can fix or improve food innovations. Working in restaurants has taught me how to proactively think through problems that haven't occurred yet just to be prepared. The possibilities are always limited to what I knows is available around me.
When I'm Not in the Office:
I am a self-proclaimed home body but occasionally can be found at the gym, at the driving range, or snowboarding on of Washington's amazing mountains.
- Bachelor of Science, Biochemistry - Washington State University, Pullman, WA
- B.P.S. Culinary Science - The Culinary Institute of America, Hyde Park, NY
- A.O.S. Culinary Arts - The Culinary Institute of America, Hyde Park, NY
- Certified Research Chef - The Research Chefs Association