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What woman / women do you look up to and how did they influence you?

I look up to both my mother and grandmother.  They were both hardworking and taught me that I can do anything I put my mind to.  Both are awesome cooks!! My Grandmother worked in food service her whole career.  Even though she wasn’t head chef she taught me that everyone counts in the kitchen, and everyone should be given equal opportunities.  And not to be afraid to try new things especially in culinary.

What’s the best way to support other women in the industry?

The best way to support other women in culinary is to continue to give words of   encouragement. Involve them by giving them the tools they need to succeed throughout their career.  Allow them to have the creativity to cook what they find interesting.

What do you love about the Teaching Kitchen?

What I like about the Teaching Kitchen is teaching cooking skills.  Although it is second nature to me, home cooks may not know some of the tricks of the trade.  If the trick that I taught them gets them in the kitchen and out of the drive through line, I have accomplished my goal.

Who encouraged you to become a chef/RD?

My high school culinary arts teacher Chef Buckner jumpstarted my career.

Where did your passion for food/wellness come from?

I come from a long line of female home cooks and spent a lot of time with my mother and grandmother in the kitchen. After thriving in my high school culinary arts program, it was a no brainer that I would go to culinary school. It wasn’t until I was enrolled in Nutrition & Sensory analysis that my passion for nutrition started and led me to getting my RD.

What do you love about the Teaching Kitchen?

I love the collaboration between the chef and the RD – the best of both worlds. I also love when it “clicks” with the participants that preparing healthy meals at home is fun!

Who encouraged you to become a chef/RD?

A: When I was in college, I had an opportunity to study abroad in Italy and take a cooking course.  The chef instructor was so inspiring and helped me realize that this could be my career path. When I came home and told my mom, she was very supportive and encouraged me to go to culinary school and follow my dreams. 

What is a characteristic of a good leader?  

A good leader listens to the people around them, particularly those that they are leading. One sign of a good leader in a chef is someone who involves their cooks in menu planning, listening to their ideas and finding ways to incorporate those ideas into cafe menus. By offering their cooks an opportunity to get creative, cooks will take more ownership and pride in their work and feel more inspired in their workplace.

What do you love about the Teaching Kitchen? 

My favorite moment in the Teaching Kitchen is when you see a student realize that they can accomplish something that had not done before or didn’t think they had the skills for. It is that lightbulb moment that I love the most, watching someone feel pride in their work and discover a new-found sense of capability. My other favorite moment is when a loud room suddenly goes quiet because everyone is too busy eating their meal- and loving their creation!

What was your inspiration for the recipe you chose?

Our theme for NNM is all about beans, which is what inspired the simmered white bean recipe. Beans are a source of protein, fiber, vitamins and minerals, making them a great ‘center of the plate’ option. From a sustainability standpoint, beans are excellent foods that are water efficient to grow, have a lower carbon footprint than animal foods, and require little processing, which contributes to less food waste.

The farro dish was inspired by our (Chef Syd & I) love for this whole grain – it’s our favorite! Farro has a denser texture than rice, and a slightly nutty flavor that pairs well with so many ingredients. It’s also a good source of fiber, which may help manage or reduce the risk of various conditions like diabetes, heart disease, constipation, obesity and even certain cancers.

Farro + beans make a complete protein

Where did your passion for food/wellness come from?

Ever since I started pole vaulting in high school, I became fascinated with the intersection between sports and nutrition. I never realized that what I ate could impact performance. Nutrition was not something I grew up learning much about, so I become fascinated with the topic. In the midst of doing some research online, I stumbled across the topic of nutrition science. I quickly discovered it was an actual college major, and the rest is history.

What do you love about the Teaching Kitchen?

I love the interactive component of the TKs, and that there is both a chef and an RD leading the class. The participants get to pick up new culinary skills while leaning about the health benefits of certain ingredients or cooking techniques. The TK allows us to show people that they can create easy, nutritious, and delicious meals at home.