The Family Chef

I have been in the kitchen since I was a little girl. After attending the School of Hotel Administration at Cornell University, I knew food and cooking was in my blood. I have worked in many different kitchens, big and small, with an emphasis on quality and customer service. During a hiatus from the culinary world, I spent 7 years working for a software company as an instructor, curriculum developer and sales consultant (but of course, I still cooked for family and friends).

After having two children of my own, my style changed to what I describe as family cooking; cooking healthy food which is easy to prepare and always tasty. I remember seeing friends struggle with cooking and wanted to help them. That was about the time I decided to merge my past two careers and become a culinary instructor.

Since the inception of The Family Chef, I was also faced with the challenge of managing a special diet for my children (and even myself). Never wanting them to feel deprived, I became an expert in creating gluten-free dishes as well as understanding how to make substitutions for dairy and eggs.

I teach cooking classes, provide consultations and presentations, write this blog and gluten-free column, and, in my spare time, am writing a gluten-free cookbook.

If you feel a little frazzled in the kitchen, want to have some fun cooking with friends, or need some new ideas, especially for special diets, contact me today for more information about my services.