I'm fascinated by the healthy food renaissance.
Starting out with a Bachelor of Science in Hotel and Restaurant Management from Penn State University, I worked in all types of restaurants. I have seen first-hand how food has changed a lot in the past 20 years. Today, we have incredible, edible and healthy food options including: farm to table, organic and plant based cuisine. I have attended classes at Le Cordon Bleu in Paris and New Orleans Cooking Experience. In 2016, I completed an extensive course in professional plant-based cooking through Rouxbe.com. The food is fantastic and healthy!