Some cutting boards, on some counter tops, just slide around as you work. To avoid this, simply place a damp towel under the cutting board. Now it will stay steady and stay put.
I am not strictly defined by the label gluten free. So, here are some tidbits that make me, me.
- I love numbers and spreadsheets and anything that has to do with numbers and spreadsheets. In fact, if something doesn't initially contain one of those two things, I will find a way.
- I love to talk to people. And I do it quite well with great velocity. In fact, when I try to slow down so everyone can understand me, people ask if I am from North Dakota or Minnesota.
- I loves to share good stories with strangers and friends alike. Actually, what is a stranger?
- Some days are more important than others in our business and on big cooking days where we need a “win”, I wear my lucky Blondie shirt and pigtails. How could the gluten free universe resist throwing a little luck our way?
- I am a magnet for flour and stickiness. You think I am kidding – I have driven home from a night in the kitchen only after changing shirts because what is stuck on me should not be introduced to the car.
I am a Pastry Chef first. Being gluten free does not change the time I spent learning baking fundamentals.
- I attended Cook Street School of Fine Cooking.
- As part of my education, I spent about a month in Europe with a Completion of Course of study in the food of Provence with Monsieur René Berard, La Cadière d’Azur, France and Completion of Corso di Enogastronomia Italiana, Italian Culinary Institute for Foreigners, Castello di Costigliole d’Asti, Italy.
- My first job after culinary school was at Cook's Fresh Market with Certifed Master Chef Ed Janos.
- In 2003 I became the Pastry Chef of a new restaurant opening in Denver called Brasserie Rouge. Executive Chef John Broening took a gamble on me and he was instrumental in my culinary development.
- In 2004 I became Pastry Chef at Restaurant Kody for Executive Chef/owner Adam Mali. It was with Chef Mali that I got the chance to cook at the James Beard House for invited guests including Jacques Pepin.
- In 2006, I had the unique pleasure to work for artisan bean to bar chocolate maker Steve DeVries.
- I am most proud of the six years I spent teaching professional culinary students.