Cooking is in my blood.
At a young age, I wanted to know how things worked, how to break them apart and rebuild them. This natural drive and curiosity spurred my desire to explore art, more specifically, sculpting. Through this medium, I learned the creative process and how to manipulate a raw ingredient into something I could truly identify with.
As I grew, I adapted my creative talents to the kitchen, shifting my medium of choice to food, instead of clay. Now, three decades later I have mastered many skills, but I'm always hungry to learn more...
Let's stop food waste together...
“Look for creative ways of using typically discarded portions of ingredients. It increases yields and gross profit margins.”
The root-to-stem movement and a focus on green practices are not new initiatives, but there’s a renewed focus on them, given today’s economic imperatives.