I have long been passionate about food. As a child, I cooked with my Grandma Kern and
Grandmother Cotton - a variety of Eastern European foods and traditional
American classics. Wanting to learn more about international cuisines and
culinary techniques, I chartered a Gourmet Club in 1990 to share my hospitality
and creations with friends. I joyfully spent years exploring new recipes, taking
classes and refining my skills.
When a friend shared information about the
personal chef service concept, I felt at home for the first time in my professional life. After cooking for family, friends and colleagues, many
suggested I leave the health care industry to pursue a career in the culinary
arts. I believe the flexibility and creativity this field provides satisfies my
soul without living the hectic schedule of a restaurant chef or caterer.
In 1999, I completed the United States
Personal Chef Association's (USPCA) training program. A year later, I networked with others in the Baltimore region to form the USPCA’s Chesapeake Chapter as founding president. In 2001, I passed the exam and completed the
requirements including the ServeSafe course to become a Certified Personal Chef
Once my service was well established, I participated in the Mentor program - teaching those new to the field. I was a
local, regional and national conference speaker, served on the USPCA’s National
Advisory Council and was featured on the cover of the September 2004 issue of
Personal Chef Magazine.
of the association, I had fun working with Washington DC’s NBC4 as a guest chef
for their regular “tricks of the trade” segments.
When not in the kitchen, I enjoy spending time
with family and friends. I savor the
outdoors - especially sailboat racing and kayaking. As often as possible, I like to expand my
horizons via domestic and international travel.