Through my many years of teaching I’ve observed time and again the many ways learning to cook and bake enriches lives - from a much needed, meditative break from the weekly grind, to pursuing something fun, to exploring different cultures, and to supplement one's emotional healing through the act of physical care. And most of all, it’s a time for connection with oneself, friends and family, and even to me.
My enthusiasm for fresh and organic food as a child on my family's farm in Loudoun County, Virginia, where I began cooking at age four. I apprenticed in Washington, D.C., before moving to New York, where I worked at the Four Seasons Hotel, the Plaza Hotel, Torre di Pisa, and other celebrated New York City restaurants.
Beginning in 1996 I shared my experience as a cooking and baking instructor for professional and recreational programs at the Institute for Culinary Education (ice.edu), while teaching private cooking classes, and speaking about cooking and creativity and how to bring it to the workplace. My book, Making Artisan Cheesecake was published in 2015, Quarto Books.
I am currently working on my next book, Rule Breaking Baking - Baking without Recipes.