The #1 thing I learned in culinary school and while cooking professionally is to let the ingredients do the talking.  Because when you start with the highest quality local ingredients and serve them with a minimal amount of fuss, the experience will be truly authentic, enjoyable, and even the ever elusive “crave-able!”

Having spent the last 25 years working with packaged food and foodservice companies, this is also something I try to bring to each project.  Because when something is truly cravable and satisfying, people will come back for more.

When I am not working or cooking with family and friends, I am enjoying deeply flavorful cheese paired with crusty bread and a bold glass of red wine while tending my 50+ rose bushes.