Natural Gourmet Institute for Health and Culinary Arts, New York, NY (June 2009)
- 619-hour Chef’s Training Program, specializing in Health-Supportive cooking
- Accredited by Accrediting Council for Continuing Education and Training.
New York University, New York, NY
- Bachelor of Arts, Art History
Personal Chef, New York Metropolitan Area (June 2009-present)
Plan and prepare weekly and/or event-specific menus custom-tailored to clients’ personal dietary restrictions, culinary preferences, and health goals. Events range from small dinner parties for 4 to buffet luncheons for 60+ guests, as well as private political fundraisers. Create and execute lesson plans for private, in-home cooking classes that address the individual student’s cooking goals, while taking into account student’s current skill set.
Kitchen Assistant, The New Deal Supper Club, Brooklyn, NY (August 2009)
Assisted in the preparation and execution of 3-course, seasonal, sustainable, raw dinner for 40 people, held at Downtown Brooklyn’s Green Spaces, LLC. Menu included vegan option and mixed seafood ceviche. http://rabbitmafia.com
Intern, Sweet Deliverance, Brooklyn, NY (Summer 2009)
Assisted in preparation, packaging and delivery of weekly meals made from local, sustainable, organic ingredients to clients in Brooklyn and Manhattan. Assisted in canning lessons for classes of 15-20 people. Assisted in preparation and cooking for 4th-of-July cook-out and camp-out at Queens County Farm Museum, attended by 100 guests. http://www.sweetdeliverancenyc.com
Press and Appearances
Alphabet Soup, Episode 3 (October 24, 2011)
Defining Local: Brooklynites Weigh In (August 8, 2011)
Hot Grease with Nicole Taylor, Heritage Radio Network
- Episode 78: Print Restaurant (originally aired August 1, 2011)
- Episode 57: Food Headlines 2011 (originally aired January 10, 2011)
- Episode 56: 2010 Wrap Up and Tips for New Year’s Eve and Day Food (originally aired December 20, 2010)
Food Demo, Brooklyn Food Coalition Good Food Fest, Brooklyn, NY (September 12, 2010)
Discussed and demonstrated how to make Traditional (Lactofermented) Eastern European Pickles and Russian Potato Salad (Salad Olivier).