I was inspired by my Grandma Gracie early on while cooking with her, in her kitchen. I remember those years very fondly, as she was the greatest cook I have ever known. She could create the best dish with virtually no ingredients it seemed. After many years of contemplating going to Culinary School, I decided to make a change at the early age of 37. I learned you are not to old to make a life changing decision. I believe I was more receptive to learning the material and technique because it meant I was able to achieve a goal I had always wanted to.
My first job after school was a unique adventure. I became the Executive Chef, at The Hills Fitness Center in Austin, Texas. It was a small cafe style atmosphere where I was allowed to spread my wings. I eventually left The Hills after 1 year, for a better opportunity. I was offered a position to get into the research and development aspects of food. It is a great challenge on a daily basis, due to the ever changing trends of the food market. I am currently the Executive Research and Development Chef for Vertical Sales and Marketing, San Ramon, CA. I am also a personal chef and caterer in Austin, Texas, and working on developing a recipe and cook book. I am very excited to be an editor with Bella, and will always accept feedback, or requests for information you would like read about.
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