About
I was a Foodie before Foodie was a category. I began working in health food and after taking some local cooking classes, I saw myself as someone who could teach my own recipes. I grew up in my Grabdnother's post-depression kitchen, so I came from very humble beginnings. I worked in local Gourmet stores learning all I could about Specialty food products, cheeses, chocolates and specialty produce. I fell in love with Gourmet to Go in 1985 and began delivering Gourmet meals to people's homes. I received a review in the Phoenix newspaper from a local Food critic and my life and career were set in motion.
I Love people and I have a relaxed style. I have taught hands on classes and done Lunch and learns. I began teaching in Flagstaff in 1996 and lived there till 2005. My students were very faithful to me.
I also sold Pampered Chef and was very adept at demonstrating the products. I di catering for dinners,wine groups, weddings and birthday celebrations.
I worked 3 seasons in Southern Arizona at Aravaipa Farms, living out in the wild, and cooking and baking for the guests.
I helped open and establish Specialty stores and wine bars in the Phoenix area. I am an expert in Specialty cheeses, having eaten over 200 varieties. I know my Cheeses, by type, category and country. I managed and operated a gift basket operation and spent a summer working at Oakville grocery in Palo Alto in 1990, after the San Framcisco earthquake of 1989.
I have an evolved palate and I do girl food very well. I am easy to get along with and a serious Foodie in every sense of the word.
I am presently doing a little cooking as a Personal Chef, and I am a part time caregiver. I am 63 years old and I live with 5 Siamese kitties.
Highlights
Reviews
Teresa M.
Anne C.
Frequently asked questions
What is your typical process for working with a new student?
Introducing myself, talking about my personal history in food, and my technique for teaching. trying to find out something about the student, background, skill level, etc.
I have worked in the Food business in all aspects, restaurants, specialty shops, dishwasher,waited tables, been a crepe maker and host in the dining room. My background is extremely diverse and balanced. I Love Food and I love people and sharing my Love of Food.