Bio

I grew up loving food from day one.  I mean, I was obsessed.  I helped make dinner every night, spent the weekends experimenting with new flavors (often to the chagrin of my family!), and went to cooking school every summer.  By the time I was in high school, I started working at a gourmet food and cookware store, and when I graduated, I went to Clemson University where I majored in food science and technology.

I spent my college summers working as a cook under award-winning chefs in Charleston, Nashville, and Sun Valley, Idaho and picked up tons of new tips and tricks along the way.  During and after college, I spent time editing cookbooks and teaching cooking classes on everything from basic knife skills to international cuisines.  However my relationship with food changed completely when I was diagnosed with celiac disease and a dairy allergy, but I soon learned that my training as a cook and my knowledge of nutrition gave me a leg up when it came to dealing with food allergies.

Now I’m able to pass on that knowledge by counseling others about food allergies and just plain healthy eating!  I know that everyone is looking for different things when it comes to their food, and I love working one-on-one with my clients to make delicious, healthy meals that meet their wants and needs.