I like to eat, and luckily I love to cook.  Food is more than a means of survival, it is a sharing of experience, a revelation of new sensations, and a sensual pleasure at its best.

Cooking good food does not have to be difficult, it can be a fun and ultimately satisfying experience.  Of course it is really fun and satisfying when someone else does the dishes.

I began my professional culinary training at the California Culinary Academy in San Francisco, California, where I received an Associate of Occupational Studies degree. The diversity of New York City has also inspired me – I have worked alongside famous Chef Emeril Lagasse and assisted his culinary team on the cooking show Emeril Live, winner of the CableACE Award for “Best Informational Show”.

In addition, my experience includes working as a Chef and Catering Manager for a variety of well-known New York cafés and as the Assistant Test Kitchen Director planning specialty menus for Woman’s World Magazine in New York City.

I also worked as a Chef Instructor at the California School of Culinary Arts/Le Cordon Bleu Pasadena, where I educated culinary students in the art of Le Cordon Bleu method of classical French cooking, kitchen sanitation, and cooking methodology. I also taught cooking classes for the public in the Bleu Ribbon Kitchen.

I continued my culinary teaching as the Resident Chef at Los Angeles Sur La Table Cookware store, where we taught classes ranging from croissants to Chinese soup dumplings.

I am currently a freelance consultant in all things food.