My love affair with food began at an early age. I was born and raised in a small Pennsylvania coal town and resided with the best cook in the world, my grandmother. An immigrant from what was then Austria and is now Italy, she brought with her the knowledge of the South Tyrol’s Italian-German-Austrian influence to create very comforting ethnic foods. Creamy polenta, poppy seed or nut rolls, and knödl graced the dinner table frequently. My father’s side was Polish so delicious, buttery pierogies, huluski, and halupki were often served as well. The kitchen was the heart of the home and we spent much time in it. I took great pride and delight in being able to help my Nona in the kitchen. She worked in a diner, and being allowed to see the behind the scenes action in the kitchen from time to time planted a seed that would later blossom into a life-long career in the food business.

When I was 14, I became the first female short order cook in the front kitchen of a local establishment called Coney Island after my short stint as a waitress came to a disastrous end when a plate of piping hot French Fries slid off the plate onto a customer’s lap. From then on, I’ve worked in many capacities and worn many different hats in the foodservice industry over the last 30 years. My work experience runs the gamut from making pizzas, line cooking at family restaurants, managing a 50’s theme diner, pastry cheffing to planning, shopping and meal preparation for 12 mentally ill clients when I was a live-in family therapist at a mental health foundation. The past 10 years were spent in collegiate dining, first catering for campus faculty, staff and executives, visiting collegiate dignitaries and state officials and for large events such as receptions, private banquets, and campus events and then, over time, holding other various positions culminating with foodservice marketing.

My food philosophy is keeping food simple using fresh, quality ingredients and making it taste good. Being a classic foodie, my life seems to revolve around food….from watching food TV shows,  subscribing and cooking my way through food magazines, browsing kitchen stores, dining out, to hosting family and friends for an evening of good food and wine. After remarrying and coming to Canada, I was fortunate to be able to turn what was once a dream into reality by becoming a personal chef. I am a graduate from the Culinary Business Academy, a member of both the United States and Canadian Personal Chef Associations, National Food Safety Training Program, and I am fully insured and licensed.

It will be a pleasure to provide my service to you! Bon Appétit!