my journey.

I was trained as a cook, farmer, & scientist in Berkeley, California.

while I studied molecular and environmental biology at UC Berkeley, I started researching regenerative agriculture and fell in love with soil science.

each night, I’d bring home produce and meats from the farms & ranches I worked with, and I’d cook dinner with my cooperative house of 20 people.

these dinners still hold a big place in my heart, and they showed me how the values of sustainable agriculture are deeply intertwined with the values of sharing food and building community.

my mission has always been to prepare foods in a way that honors the farmers & ranchers who carefully grew them.

with this goal in mind, I began cooking as an intern at Chez Panisse.

my mind was completely blown by the power of delicious food, sustainable agriculture, and intentional eating, and these values are still important to me today.

building community around the dinner table is magic, and I haven’t stopped thinking about those ideas since my first days in the kitchen.