There’s nothing better than a delicious meal prepared from the freshest, seasonal ingredients. A ripe, juicy tomato, warm from the sun, and the spicy, clove scent of fresh basil in summer. Roasted sweet potatoes with warm spices and juicy apples in fall. Grilled asparagus with a squeeze of fresh lemon and a drizzle of the finest olive oil in spring. Roasted root vegetables and squash in the winter. Eating and enjoying foods at the peak of their flavor is truly one of life’s greatest pleasures.
The prepared foods industry has exploded. Studies show that consumers spend more than 50% of their food dollars on meals prepared away from home. I’ve eaten my share of these, and still occasionally do so, but I find that it is much easier to maintain my weight, and I just plain feel better when I avoid them.
My passion for cooking is an offshoot of two other passions - gardening and reading. I started a small herb garden (which has grown considerably over the years), and I fell in love with the way that fresh herbs can transform the simplest of meals into something special. My garden has expanded over the years to include heirloom tomatoes (the black varieties are my favorites), peppers, onions, asparagus, radishes, beans, currants, and a sizable red raspberry patch.
My love of reading led to a large collection of cookbooks and magazines bookmarked with dozens of recipes to try. Unfortunately, I don’t come from a long line of adventurous cooks, and had to discover new foods on my own. Once my taste buds expanded, I discovered I could actually “taste” a dishes flavor profile before I prepared the dish, and a self-taught fanatical cook was born.
After spending over twenty years in various corporate positions, I longed for a career with flexibility that allowed me to pursue my passions every day. As a Personal Chef I get to do what I love while helping others enjoy fresh, fabulous meals with no fuss.
I love what I do, and I feel very fortunate that I have gotten to meet a lot of other cools chefs and foodies who are also passionate about great food.
I the fall of 2010 I was diagnosed with breast cancer as a result of a routine mammogram. I've been successfully treated with surgery, chemotherapy, and radiation therapy, and am proud to say that I am a survivor. I'm more committed than ever to following a healthy diet of fresh, local ingredients. I've also decided to focus my business on teaching and small in-home catering celebrations, and am not currently taking on new personal chef meal package clients.
With Farmer Jones of Chefs Garden and Culinary Vegetable Institute in Milan
With Chef Dave Martin of Top Chef
With the most talented, fun personal chefs I know, in the historic Federal Hill District in Providence, RI
It's not all about the food and cooking - there are LOTS of dishes......
With local favorite, Iron Chef Michael Symon at a class at Lolita