By the age of three, I was already at my happiest when I was in the kitchen. My mom would find me on the tile floor with previously organized cookbooks sprawled out in front of me. With a wooden spoon in each hand, I drummed a long to a song no one else heard. I like to think about it as an introduction to my culinary journey and style. To me, recipes and culinary ‘rules’ (or cookbooks in this case) are a wonderful platform from which we can adjust and insert our creativity and personality to create something unique.

Fast forward a bit, and I was studying User Experience at Cornell while testing out new recipes for my roommates. These roommates supported me when I decided to pursue my long-time dream of attending culinary school at the Institute of Culinary Education in NYC after graduation in 2023. (I’m still hoping this was because they liked my cooking and not the opposite). Within a year, I earned a diploma in Culinary Arts and Restaurant & Culinary Management. After classes, I learned even more as I spent three months at The Musket Room under award-winning and Michelin Star holder Chef Mary Attea.

Today, I am excited to be pursuing my passion where I can combine my knowledge of the user, whether they are a reader, eater, or customer, with my knowledge of culinary arts.