I have been a part of OSU Extension since 2013. I started as a Master Gardener volunteer and then instantly dove into the Master Food Preserver program where I found my true calling.
My back ground in food started at the early age of 7 when I taught my parents how to make homemade pizzas. My grandmother taught me the basic canning by age 10 and filled our freezer with blackberry jams and cupboards with pickles. I've been canning ever since. In 2006 I decided to go to culinary school and entered Le Cordon Bleu in Pasadena CA. I graduated with top honors.
After graduation I opened my personal chef business Quality Cuisine. I would do private dinner parties for parties up to 16, teach folks how to menu plan and get the most value for the money.
My love of all things food continues to grow. It was in 2014 I joined the Master Food Preserver as a volunteer where I volunteered over 1000 hours thus far to the program and feel it's some of the best work I have ever done.
I am extremely proud to be hired by OSU Extension to lead these wonderful volunteers, who continue to inspire me.