Gazpacho

 I was given the opportunity to move out of Michigan, at age 22,  and ran with it. I packed up my car with what I could fit and  traveled cross country to Boulder Colorado.  I acquired a job as a line cook at a local ski resort. There I learned a lot about Vegan and Pescatarian cuisine.. As I got older I became Lactose intolerant and had to learn how to substitute things like milk or butter out of diet. With my passion in the culinary field I started to experiment with this new found need. I found myself wanting more, I was hungry, not only for the taste of new cuisine but the knowledge of new techniques and the science behind it. 
Being a sustainability enthusiast, I decided to start trying different concepts and trends. A couple of those concepts would be Farm to Table, this is where the products I use are from local farmers or my very own backyard. This isn't just limited to produce like tomatoes, lettuce, or cucumbers but also chicken, beef or pork. This variation concept is Nose to Tail cookery. Combining these two concepts is where I thrive. If I have scraps from my produce/meats ( yes this includes the organs as well)  I use it either in stock or repurpose it in things like terrines and pate. All inedible waste goes to my compost for further nutrients for future ingredients.
I love sharing my knowledge and providing Chef consultations and private/group teachings to those of whom want to learn how to cook healthy meals for busy on the go families while keeping a budget.  Feel free to contact me about what type of experience you want to have. We can chat and I'm sure we can get you headed in the right direction.