Sometimes you just know what you were meant to do, even if it takes a while to get there. As a child, I loved to get in the kitchen and bake. When I became a teenager, I leaped into meal preparation. My mom’s Gourmet cookbooks were a favorite read. But when I left home, I went to work in high tech. It wasn’t until I’d been doing that for a few years that I came across Cooking Schools in the Yellow Pages, and started pursuing my passion professionally.
I was fortunate to receive my chef’s training magna cum laude from Madeleine Kamman, a French-born, French-to-her-fingertips cooking teacher, chef, and restaurateur extraordinaire. Madeleine’s cooking school Modern Gourmet and restaurant Chez la Mère Madeleine, were located in Newton, Massachusetts in the 1970’s and 1980’s.
With a thorough grounding in the principles of French cuisine, I began preparing the foods of other cultures. I’ve lived in Switzerland and I love to travel. I study gastronomy and health wherever I find myself. Whatever cuisine I’m cooking, I stress the use of traditional, healthful ingredients, following the Nourishing Traditions principles of the Weston A. Price Foundation, of which I am a member.
My stint in Madeleine’s restaurant, a required part of our training, convinced me I would not be happy working full-time in a restaurant kitchen. Instead I taught cooking for many years. But when my daughter went off to college, I decided to become a personal chef. Combining my culinary background and business skills with additional training from the Culinary Business Academy, I became The Everyday Epicure in 2006.
Whether catering a dinner party or other special occasion, leading an interactive cooking class, preparing a multi-meal service, or teaching, I’m delighted to be enriching others’ lives with fine food. How can I be of service to you?