Joined :4/9/2010 | Video Recipes: 5 | Follow Chef
Sherman Oaks, CA United States
My grandmother was an amazing cook and when I was a little girl, I was always her "little helper" in the kitchen. I remember thinking at first that it was a chore and then I became to love mixing, stirring, and tasting everything we made together. It felt good to serve my family food that tasted good and to see the pleasure on their faces. My grandmother instilled in me, not only different methods of preparing food but the love and patience it takes to create something wonderful. She entertained often and it was my job to make appetizers, including, rumaki, stuffed mushrooms and iceberg wedges with roquefort blue cheese dressing. While those appetizers may seem retro today, they are still enjoyed and I still prepare them with my own personal twists. My grandmother's drink of choice was a whiskey sour and she would show me with careful steps how to perfect the perfect cocktail. She would tell me, "the way to a man's heart is through his stomach" and I look back with fond memories because I was only 8 at the time and didn't really understand what she meant but I now know that good food means family and caring through the food I had prepared. As I got older, life took me down a path in the corporate world but I longed to be a Chef. After getting over my fear of changing my career, I finally attended LeCordon Bleu Culinary School to begin a new chapter in my life and to pursue my true passion. I'm currently honing my skills at The Spanish Kitchen in Hollywood and I also cook at a frat house for 52 hungry guys at USC. I'm interested in sharing my recipes with all who are passionate about cooking or just learning simple and easy way to prepare good food. Great food doesn't have to be difficult or pretentious. Please check out my recipes for entertaining or having a simple, delicious dinner for two at home. Also, check out my recipes for cocktails, I still make a mean whiskey sour.