Bio

A little about my culinary background. I have always had a love for food...both eating and cooking it. As a child meals in my highchair ended with me picking up every last crumb with my finger and making sure it landed in my mouth. As a teenager I learned about making food from scratch from my mother who was an adventurous and wonderful cook.

As far as my classical training, I have a four year degree in technical communicates and an AS in Culinary Arts from Le Cordon Blue here in Minnesota. My internship after culinary school was with America's Test Kitchen in Boston. During school I worked in the kitchen of Levain/Turtle Bread in Minneapolis. After graduation I began work at Cooks of Crocus Hill as cooing school coordinator at their Grand location. After this position I was promoted to director where I planned and coordinated activities at both of the cooking schools at Cooks of Crocus Hill. It was there I began to teach cooking classes at the school as well as private classes in people's homes.

I left Cooks in August of 2006 and have been actively teaching there and around the cities since.