As a child, cooking was a very important part of my life. Holidays were a time to be together with my family and friends. My mother and my aunt would sit at the table, talk, and laugh as we cut greens and the holiday ham. The music would play, and the neighbors would always be there when all of the sides were finished: the macaroni and cheese and sweet potatoes. My favorite part of the day was when my mother let me make deviled eggs for everyone.
My culinary journey started in 2021. I started my own catering company to provide breakfast for the car dealerships that were still open during COVID. I created recipes that would work during the world shutdown- to-order omelets with onion, pepper, or mushrooms. Breakfast bowls with sausage and a choice of egg, with a side of hash browns. I made stuffed waffles with fruit, which was a favorite of the menu. I decided to enroll at Escoffier to gain the skills to become a chef. I earned a culinary degree in Occupational Studies in Hospitality and Holistic Nutrition. I have been lucky enough to have a wonderful mentor from the Escoffier Alumni Association since I started my culinary career. I have also traveled to Cleveland to experience farm-to-table with other online classmates. I met Farmer Lee Jones, who was also kind enough to sign my copy of his book. During the farm-to-table trip, I went to the Culinary Vegetable Institute and Chef’s Garden. I was able to cook the vegetables that were harvested the same day.
Meals From Love 