Clean, Delicious, and n Richard Nourishing

I am a military veteran who followed her dream into a second career as a chef. After attending Culinary School, I started woking in small restaurants as line chef and prep cook. In a few years worked at an upscale catering company where I learned the art of cooking from scratch and farm to table concept. I fell in love. There, I worked myself up to Executive Sous Chef but was given pportunities to assist investors in opening an Italian restaurant, and a farm to table concept restaurant that served classic southern American cuisine. Truly involving myself in the processes of these restaurants taught me that food is more than fuel. It is medicine.

I love making food that ultimately a client would consider a craving or comfort food but without the harmful preservatives that can be found in pre packaged food or even most restaurants. I care where the food is procured or grown. I look to always partner with local farmers for meat and produce.