My passion for food started at a very young age, when I decide to become a vegan. With the support of my family and friends, I was able to overcome the difficulties of choosing a different lifestyle.
I started working in the restaurant industry when I was fourteen years old, at a local diner called Granskofski’s. I began as a bus girl but moved my way throughout the restaurant over the years. After my first kitchen experience, I fell in love.
In my high school years, I worked at Salvatores Pizzaria, completed 40 internship hours at Lento and 100 + hours at The Owl House.
Following high school, I got a job at The Owl House . After working on the front end, I finally found my way back to the kitchen. As I worked many different positions in the kitchen and as a prep cook at Char Steak and Lounge, my desire to learn about food deepened.
In 2014, I attended The Natural Gourmet Institute where I completed 619-hours of their Chef’s Training Program and a 100 internship hours at Sun In Bloom . During my time at NGI, I began to take more interest in where my food came from and who grew it. Soon, my eating habits began to change. I was eating more varieties of organic, locally sourced vegetables, beans and legumes, and whole grains.
My experience at culinary school led to imperative opportunities working at Unprocessed Kitchen and Root Catering. Here, I was able learn, grow and be inspired.
These days you can catch me shopping at Brighton Farmers Market for the best veggies for a nourishing meal (for you).