Bio

BIO

1981- Graduated from Hamilton College with a BA degree in psychology and art

1983- Graduated from The Culinary Institute of America (CIA)

Upon graduation from the CIA, I became Head Chef for a private club in Park Slope, Brooklyn, NY. From there I moved to Massachusetts to become a catering consultant for a corporate headquarters based in Cambridge. I later took a position at General Foods (now Kraft Foods) Test Kitchen in Westchester, NY. In my 7½ years at General Foods/Kraft, I was responsible for recipe development, new product and line extensions development, food styling, recipe development, product testing, sales rep. training, on-air "talent" for TV product promotion and trade show support for both retail and food service products.

For the past 19+ years I have had my own freelance food styling and recipe development business that has enabled me to work on a great many projects for a wide range clients, among them: The Culinary Institute of America, Kraft Foods (retail & food service), Polly-O Cheeses, Pepperidge Farm, Uncle Ben’s, Nabisco, Lipton/Unilever-Best Foods (retail and food service), Pinnacle Foods, Newman's Own, Seagram’s, Grand Marnier, Smirnoff, Pepsico, Dunkin’ Donuts, Martha Stewart (T.V.), Applebee’s Restaurants, Metromedia Steak House Chains, The Olive Garden Restaurants, Friendly’s Restaurants, QUORN FOODS, and CookTek induction cook tops.