I’m a chef by trade and spirit. My culinary journey began in New Jersey, where I cooked alongside accomplished home cooks, especially my grandmother Dorothy.My passion for cooking ignited with a job at a local sub shop, which led me to pursue an Associate Degree in Culinary Arts from Middlesex County College, where I later taught as an adjunct professor.My professional journey has been diverse. I started as the first woman line cook at Charlie Brown’s Steakhouse and then moved on to the 5-diamond Hilton at Short Hills. In New York City, I taught cooking classes at a small West Village restaurant and had the privilege of cooking with Chef Dan Barber at his renowned farm-to-table restaurant, Blue Hill. I then spent a decade with the Harvest Restaurant Group, culminating in my role as Executive Chef of Urban Table in Morristown.In 2017, I launched my own business, TIny Onion Chef Services. I’m passionate about teaching my clients the power of healthy eating by focusing on local, seasonal, and simple ingredients while maintaining their integrity.Let’s connect and brainstorm your next chef-curated event!SERVICESBusiness:Team-building eventsHealthy Eating SeminarsClient AppreciationVirtual Cooking SessionsCorporate GiftsCorporations and Restaurants:Culinary ConsultationMenu DevelopmentKitchen OrganizationStaff TrainingClients: Duke Farms, Ben & Jerry’sPersonal (NJ):In-home Weekly MealsInteractive Cooking SessionsCouples Cooking ClassesKids Cooking ClassesIntimate EventsDate NightsLadies/Guys NightWHAT’S MOREPublic Speaking & Food DemonstrationsAdvocate for Women in the Culinary IndustryLeadership & Entrepreneurship Mentor