Welcome to Summer 2024!

Welcome to my webpage!  I am a graduate of Williams College, with a degree in Classics; The French Culinary Institute with A Grande Diplome in Classical French Cuisine; New York University with a Masters in Food Studies  and the Presidio Graduate School with a Masters of Public Administration in sustainable management where I focused on food policy and did my capstone presentation on the issue of GMOs (that is me delivering my Capstone in the picture to the left).   

My work in the industry has included owning a Private Chef service in New York City, catering, recipe testing for Joy of Cooking, freelance work for Martha Stewart, consulting on several restaurants, and teaching at NYU, The French Culinary Institute, SFSU and CCSF.    I have also been a cook, a chef, a dishwasher, a bartender (at both small restaurants and huge New York City nightclubs), and a DJ (not a very good one).  

I have spoken at Yale Medical School on issues of nutrition, SXSWEco on issues of teaching about organics, and at Presidio Graduate School on Food Systems.  I was also a judge for the 2015 Biomimicry Global Design Challenge which focused on critical sustainability issues in food systems, have judged several ProStart High School Culinary Competitions, and served as an Iron Chef (not THAT Iron Chef) judge for the Hunters Point YMCA high school culinary program. 

While I always thought I would end up with my own little restaurant back in the Berkshires or on a beach somewhere, when I started teaching 20 years ago I realized that is my true calling and I take huge pleasure in seeing students succeed.  I now have former students who have a cumulative total of 4 Michelen Stars, so I try to visit their restaurants as often as possible! 

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