I started cooking as a teen, helping feed a large family, and eventually pursued that passion at Le Cordon Bleu for culinary arts.

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Over the years, I became especially interested in dietary substitutions—finding creative ways to help people continue enjoying foods they love when their needs change.

 

In 2024, I returned to school to study Food Science and continue building on that passion. Today, I bring that curiosity and creativity to the small-batch foods I make and sell here.