I grew up in the southwest Louisiana, a stone throw from the Calcasieu River. I spent a good deal of time with my grandparents on their farm where I hunted, fished, and learned the role that food plays in Louisiana family traditions.
What Inspires Me:
I'm inspired by the thought that the work we are doing to develop clean label food products will enable future generations to enjoy and have access to food just as we do today.
Guiltiest Food Pleasure:
Nothing seems guiltier than a plate of risotto fortified with good wine and cheese, paired with even more wine.
Areas of Specialization:
My culinary skills have been shaped by world travels, experience crafting perfect dishes in Michelin-starred restaurants, and various product development positions at bakery and meat manufacturers. I bring authentic food knowledge that lends a better understanding of food indentity and integrity important when creating innovative products.
When I'm Not on the Bench:
I'm searching for new food experiences with others! Whether foraging wooded areas for native delicacies or chowing down in the grungiest of dive bars, I'm immersed in the food, atmoshpere and company.
- Associate of Occupational Studies, Culinary Arts – Culinary Institute of America
- Bachelor of Science, Culinary Science & Nutrition – Culinary Institute of America