I have been obsessed with food since I said my first word: "spaghetti."
As a young child I exhibited an unusual fondness for dark leafy greens and a quite expected fondness for bagels. I learned to read with cookbooks, and by age eight would eagerly choose to be in the kitchen baking buttermilk biscuits over watching Sunday morning cartoons. I wrote my first cake recipe at age thirteen - a walnut coffee cake streusel just like my grandma’s but with a twist of cardamom.
Since then, from working as a waitress in a small town boozy brunch cafe, to running a handful of kitchens and bakeries in Berlin, to cooking 6 course meals for thirty guests at a time in contemporary art galleries, I strive to use this skill of perpetual adaptation, continuously furthering the perfection of my practice.
After a lifetime of obsessing over food and flavor, and a decade or working professionally in the gastronomy industry, I have found that it doesn’t matter whether I am cooking or baking, pouring espresso or wine, showing a friend a new restaurant or introducing them to a new expensive-but-worth-it chocolate bar, the ultimate pleasure in food comes from sharing this joy with the people around me.