Background
I am a private chef located in northern New Jersey. I help make my clients' lives a little easier by providing delicious, healthy food cooked for them in their own homes.
For as long as I can remember I've loved food and cooking. Summers prepping food and waiting tables in my hometown in New York's Catskill Mountains were always my favorite jobs. Even after graduating from college, when I got a "real job" in publishing, I still found ways to indulge my interests by selling fish at The Green Market in Union Square and freelancing as a cater waiter.
In 2001, I graduated from the Natural Gourmet Institue's (NGI) Chef Training Program. The first culinary school dedicated to healthful cooking to be accredited nationally, NGI provided me with solid technical skills, an understanding of how to cook for a wide range of special diets, and an appreciation of the connection between food and health.
After completing the program, I worked at Verbena near Union Square and freelanced for NYC caterers, while still maintaining a day job. I moved to Raleigh, North Carolina in 2006, where I worked with a private chef and helped with recipe development for a natural foods restaurant that specialized in cooking for people with food allergies.
When the opportunity to move to Europe presented itself, I jumped at the chance. I spent the next few years traveling, eating, and soaking up as much of the local culture as possible. I also volunteered for IFOAM, a NGO dedicated to helping organic farming movements throughout the world .
Upon returning to the states, I began cooking for my toughest clients to date: my own children!
I bring all of these experiences to my cooking today. I am a culinary school graduate with experience in restaurant kitchens, I have traveled and explored different cultures and cuisines, and I know how hard it can be to feed a family.
