I once cried through an entire meal, it was as if a symphony was playing in the background each time I took a bite. Never underestimate the transformative power of a skilled chef !
As a Washington D.C. native my palate was trained to eat diverse cuisines since day one.
I graduated from The New England Culinary Institute, and went on to cook for many celebrated chefs. I can set a table to perfection according to the event type, and have an eye for napkin art.
I earned several scholarships including from the CCAP and NAACP cooking competitions.
I’ve been around food my whole life, but it all started with my Grandma. Her kitchen was like a symphony, pots and pans clinging, things simmering, frying, sautéing, something carefully being stirred to perfection. I’s ask her “what can I help you with grandma, is there anything you need me to taste”? There always was.
At the end of the day, my favorite part of being a chef is the satisfaction of knowing my work wasn’t just enjoyed, but loved.
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