I have been a baker for as long as I can remember. There is something very Zen and relaxing about baking. My mind is still when I bake. My earliest memories are of licking the dough off my mom’s chocolate chip laden spatula.
Food has always been a part of my social life. I lived in New Mexico for awhile, at one point, selling some cakes to a restaurant. When I heard that someone paid $45 for one of my cakes, I thought, “I need some better training.” I decided to go to culinary school at Johnson and Wales. My New Mexico neighbors gathered around food, art, and horses. Food was a social lubricant: A way of introducing new people without them feeling uncomfortable.
I’ve been a nurse, a certified massage therapist, and a pastry chef, with some recent courses in ayurvedic nutrition. The perfect job would combine it all – food, bodywork and nutrition – to help heal people.
I love the cohesiveness of the women in Forking Delicious, and their “more-than-just-skin-deep” interesting lives. They’re so loving and generous. We have an uncanny connection. I feel blessed to have become part of this food group. It’s been an unexpected pleasure in my life.
