Biography
I have been a personal chef and cooking teacher since 1998. Since I started with personal cheffing, I focus on what people can eat, not what they can’t eat. I don’t want to focus on depriving but on eating delicious foods. With my teaching, I teach all ages but for the majority of the years and classes, I have taught people ages 3 to 16.
I like to teach younger people since I believe they can be the change for everyone. I don’t believe there is “kid” food, just food and everyone has different tastes.
I teach in retail cooking locations, homes, libraries, churches, offices, conference rooms. I love showing people how easy and delicious food can be while still being healthy and nutritious.
RAPID FIRE Q&A
I look at Pinterest and pin recipes for myself and for my customers. I follow several blogs, Instagram and Facebook. I have a Facebook group made up of mostly personal chefs and we share recipes often.
I don’t look at a lot of magazines but like Eating Well, Cuisine at Home and Fine Cooking. The magazines help me keep up with trends.
I am a member of The International Association of Culinary Professionals and try to attend the annual conferences so I can interact with other chefs, writers, cook book authors and photographers.
I am always looking at recipes to see what can be adapted and still be delicious. I prefer recipes that do not use fake foods such as butter substitutes or sugar substitutes. I like finding meals that anyone would enjoy even if there are dietary restrictions for some of a family. No one wants to be seen as too different.
People are usually happy when they can enjoy a good meal, so that is always enjoyable when cooking for people. One current customer who is gluten free with several allergies calls me her favorite person and hugs me almost every week when I arrive. A great job is one where hugs happen.
I also love when I teach and can see people open up to new foods, healthier foods and more nutritious foods.
While I don’t eat out much since I enjoy cooking, I am fortunate to live in the Atlanta area. I love small locally owned restaurants on Buford Highway where the selection of foods is almost overwhelming – hand pulled noodles, spring rolls, pho.
