After surviving a heart attack in 2020 and the loss of my brick & mortar cooking school business, I’ve found new purpose cooking for my empty nest.

Post heart attack, I’m reforming my butter-loving, heavy cream worshiping ways by making changes to how I cook, taking things in a healthier direction, without doing a complete 180 and still keeping things flavorful and delightful. The key here is healthier. I’m not afraid of butter, but I’m using a touch instead of stick. A tablespoon or two of cream or half-and-half, not a cup, and so on and so forth. And now that the kids are grown and living lives on their own, I’m re-learning how to cook for two.

I’m currently training in culinary nutrition with The American College of Culinary Medicine and have researched The Mediterranean Diet & Menopause for my capstone project.

I’ve developed recipes for decades, have written for numerous local publications, and even had a stint on local cable back in the day. After a career in advertising in NYC and in my beloved adopted hometown of Frederick, MD, I made the switch to cooking professionally, both as a personal chef and a cooking instructor, and have never looked back. I attended cooking school in my New York City days and loved being immersed in a world of French foods and learning critical techniques. Working with people in the kitchen is one of my very favorite things to do in the entire world, and I love the connection that food and cooking bring.

I’m thrilled to get to know you as we march on this journey together. Now, let’s cook shall we? Woo hoo!!