I was born and raised in the Boston area and moved to Vermont with my family in 1980. My grandmother was a Professional Chef working in Miami, FL. My father inherited her love of food and cooking. He’s gone now but I have fond memories of his amazing deserts, his outstanding, mile-high 100% whole wheat bread (I’ve tried. It’s hard to do.) and patience in teaching. I found his enthusiasm and passion contagious. I began cooking for our family of 12 at an early age, so by the time I married I was quite comfortable in the kitchen. I remember as a new bride wanting to make a cake. I don’t remember the details but my husband assumed I would use a box cake mix. I was shocked and self-righteously declared, “Never!” and I never have.

Cooking for a living started out as a hobby. When I realized I really loved it, I started entertaining a lot. I needed an outlet to try new recipes and techniques. Many of my family and friends asked me to do weddings and parties and began saying that I should go into catering or open a restaurant. So I started looking into Culinary Schools when I came across an ad in one of the cooking magazines. It was for a course in the Personal Chef industry. As I read more about it, I decided this was more suited to me than the restaurant business. So I took the course, became a certified member of the United States Personal Chef Association, and am convinced I made the right decision. Other than the USPCA course, my skills as a Personal Chef and Caterer come from a love of food, working with an award-winning Chef at the world-renowned restaurant The Jackson House in Woodstock, VT, watching, reading, traveling, inquiring and trial and error. I have run my own Personal Chef and Catering Service for the past 7 years, focusing on elegant Dinner and Cocktail Parties in the Woodstock, Vermont area.

My interests include playing and teaching piano, dance, skiing, and sailing. I speak and teach Spanish as well. My husband, David, and I have lived abroad for extended periods of time as volunteers for an international relief and construction organization in South America, Africa and the Caribbean. The most memorable being Zimbabwe, Africa where I had the challenge of cooking for many hungry workers with almost nothing. These travels have profoundly affected my tastes and abilities to include many different styles of cooking.