Plant-forward; focused on balanced flavor via herbs and spices versus being dependent on salt.
I am a professional chef with nearly a decade of experience in kitchens in Los Angeles, CA and Scottsdale, AZ. I have equal experience in savory dishes and baking & pastry and I am capable of creating and executive all types of cuisines. For me cooking is an edible artform. Once you understand the nature of an ingredient you can begin to create. I learned to cook at at my mother's hip growing up and formalized my training at the Culinary Institute of America in Napa Valley, CA. In addition to cooking, I offer 6+ years experience teaching hands-on, in-person classes for up to 16 people as well as one-on-one.