My background: At 14 I decided I wanted my life to revolve around good food and cooking, so I sought out experiences that would shape me into the chef I wanted to become.
Attending the CIA provided the solid foundation in cooking techniques. Doing farm stays in England made me a passionate advocate for local and sustainable food. Cooking in restaurants allowed me to travel and live all over the country, from Washington to Maine. Lastly, working as a recipe developer for Americas Test Kitchen brought me into the home cooks arena, where I gained a whole new education on recipe writing.
I find myself happiest when sharing the stories of the growers, producers, and chefs that make our food.
Location: Sydney, Australia
Favorite foods: Kale in any form, bacon any which way, and all the better when they're together. Also, affogatos, proper pizza, and slow roasted pork shoulder are just a few of the things that make my world go round.
Last bite on earth: An imported Italian sandwich from Rossi's deli in Poughkeepsie, NY.