I’ve loved cooking my whole life, but I never considered it seriously until the beginning of undergrad. I went through high school intending to be a doctor, until I was sitting in college chemistry and realized there was no way I could do that forever. One day, I simply started telling people I was going to culinary school. I had no idea what I was getting into, but I finally felt like I was happy with what I had planned for myself. It turns out my background in science worked to my benefit, as a huge aspect of cooking requires an understanding of chemistry, trial and error, and experimentation.

Two years after college, I graduated from the Culinary Institute of America at Greystone with a degree in the Culinary Arts. However, my love for baking is just as great as that for cooking, if not more. My last year of culinary school, I worked at one-Michelin starred restaurant La Toque, where I learned just as much as I did at school. Taking a break from the stress of line cooking, I’m applying my technique and training to relaxed simplicity of home cooking. Join me in making my own recipes, testing those from others, and seeing where my love for eating takes me next.