About

Food as Nourishment / Food as Community / Food as Medicine / Food as Joy

Photo by Res, reslikeyes.com

Photo by Res, reslikeyes.com

I am a personal chef and freelance caterer working in New York City and the Hudson Valley.

Born and raised in central New York State, I grew up surrounded by farmland, cows, and apple orchards. When I moved to New York City in 2005, I continued to prioritize local, seasonal vegetables and sustainably raised animal proteins. I am grateful for our access to beautiful food, grown within 200 miles of this massive city.

A graduate of Natural Gourmet Institute of Health & Culinary Arts‘ Chef’s Training Program, I have a strong foundation in health-supportive, plant-based cooking. I have an affinity for traditional food preparation and preservation techniques, which means I do a lot of pickling, fermenting and slow cooking, resulting in deep, rich, complex flavors (sauerkraut! bone broth! kombucha!). My food emphasizes whole grains, cleansing and anti-oxidant-rich vegetables, and use of the entire plant or animal whenever possible.

I am well-versed in vegan, vegetarian and omnivore meal preparation, extremely comfortable with macrobiotics, and able to cook for people with a wide range of dietary restrictions (including gluten-free, candida, low-FODMAP, SCD, paleo, Whole30 and more). I believe that food plays a substantial role in our overall wellness, and am excited to work with clients to develop menus that support their own healing. I am committed to sourcing organic, local products whenever possible, with an eye on environmental sustainability, humane animal treatment and responsible labor practices. I am excited about the ways that good food brings people together, and I’m honored to be able to participate in that process.

I have worked as a personal chef, event and retreat caterer, recipe tester for Kombucha Brooklyn, and have cooked on the line at Marlow & Sons in Williamsburg. I am a proud queer and trans chef, and I have 10 years’ experience working at a feminist music education non-profit, where I spent my days doing volunteer management, community organizing, anti-oppressive facilitation, fundraising and event planning. I am committed to building stronger, healthier and happier communities wherever I can!

I look forward to cooking for you!

NGI-proud-to-be-CTP

Peaches

Radish Green Pesto Farm Dinner

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