From Sea to Soil: My Transformation
My journey with creating cooking began shortly after graduating from culinary school at L'Academie de Cuisine in 2004 during my internship at Michelle Richard Citronelle. Michelle had a playfulness in his construction of dishes; his use of accentuated color and contrasting textures transformed not only the food, I was transformed. With eyes wide open and pupils dilated my introduction to avant garde cuisine had just begun.
Diversification
In the years to follow, I worked as a personal chef, chef instructor, and cooked in a number of restaurants, hotels, and diverse settings. I have traveled the world cooking for yoga retreats and workshops, and, for the summer of 2014, interned at Restaurant Geranium, Rasmus Kofoed’s 3-star Michelin restaurant in Copenhagen, Denmark. My eclectic background has enriched in me my passion for creating thought provoking dishes. Food styling presents me with the opportunity to be expressive with my art as a craft. I utilize my keen eye for design in combination with my love of cooking and visual story telling.