This is my breath of fresh air.

There’s nothing like losing yourself chopping vegetables.

CREATE is the operative word because that is what I am passionate about. C-r-e-a-t-i-n-g.

Influenced by by the California beaches, and later experiencing the streets of Manhattan and Brooklyn for five years, I have carved out my own cooking niche creating what I like to call “intuitive food.”

I use what’s in season and try to think global and buy local. I use what we have in the kitchen already and find a way to make it provocative. I try to waste little.

There is no one specific theme of flavor profile. I cook with my best tool–the only one I’ve consistently used in the kitchen and in my life–my instincts.

When I’m not cooking I’m consulting with women entrepreneurs and small businesses over at Artemis. 

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