I grew up on a farm, raising chickens, ducks, geese, goats, cattle. We had a huge garden, so I grew up shelling peas and weeding doing chores. I swore I would never do these tasks as an adult, but unexpectedly got bit by the gardening bug. Soon the joy of garden fresh lettuce and tomatoes followed. I developed an intolerance to gluten later in life, but ĺove baking bread and croissants and pizzas- my specialty for SCO, the organization I cooked for since 2022. I was vegan for a few years, and have reverted to flexitarian, but enjoy cooking healthful, delicious foods in those categories, mostly plant-based. I also cook meat dishes for my senior parents. All these experiences and changes have evolved my palate. What has not changed is a love of good home cooking.

No paid experience cooking, but years of volunteer cooking for seniors, and with a homeless outreach organization preparing ready-to-eat frozen meals.

I taught Culinary Arts in a high school. I am food safety and sanitation aware. I keep a clean and organized workspace.