“My Story”
I don't have an outrageous tale about how I got in this crazy industry, except for the time I accidentally blew up the microwave years ago in high school. I had no clue that aluminum foil didn’t go in there! Shortly after that, I started taking cooking classes in high school, similar to what I teach now, but not quite as detailed. After graduating, I moved to Charleston to attend culinary school, and the journey from there has truly been remarkable to say the least!

Not many people know this but I played the piano for a few years and the violin for 8 years. The kitchen, much like playing a musical instrument, has a strange ability to bring peace and tranquility into my life. I’ve found that the rhythm and harmony of cooking mirrored the melodies I once created. When I worked the hot line back in 2015, my Chef called me Tiny Dancer because I always looked like I was having a dance the way I flowed through service. What he & the other Chefs around me didn’t know was that I had to have a song of what I needed to send to the pass in my head and it would make me get in my groove. “4 shrimp n grit, 2 birds. HEARD” on repeat in my head to make sure I stayed on point. Just as music requires focus and creativity, so too does the art of preparing a meal. In the kitchen, you hear the rhythm of knives, the sizzling of sauteing, and the gentle simmering of sauces can feel like a symphony, each sound contributing to a delightful composition! This harmonious environment fosters a sense of calm, allowing me to lose myself in the process, much like I did while playing music. The kitchen becomes a sanctuary, where the act of cooking transforms into a meditative experience, bringing peace to both the mind and the soul.