I aspire to tell the story of regenerative agriculture dish by dish. I craft intentional dining and learning experiences for Climate Farm School participants aimed at sparking thoughtful dialogue and enduring connections between thought leaders, producers, and change makers in the regenerative food ecosystem.

- Responsible for working all savory stations in collaboration with a small team of talented cooks to execute daily changing 4-course menu - Support executive chef: develop menu ideas; train new cooks and interns; provide on-site event logistics - Represented Chez Panisse at the charity event "A Day in the Country: A Benefit for the Yolo County Land Trust"; created menus, managed staff, and executed logistics for events in 2016, 2017, 2019, 2024- Assisted Executive Chef, Jennifer Sherman, on off-site charity event "Taste & Tribute SF '17: A Benefit for the Tibetan Aid Project" - executed 4-course dinner in collaboration with other chef's from across the Bay Area- Chef de Cuisine for a private charity event held at Swedenborgian Church of San Francisco- Assisted Executive Chef, Jennifer Sherman, on off-site charity event "Auction Napa Valley" at Spottswoode Winery - executed 4-course dinner benefiting the Napa Valley Vintners Assoc.

I work with food businesses and private clients to produce engaging content and culinary experiences. Event planning, menu development, foodservice consulting, recipe writing, photoshoot project management, edible education programs, farm education dinners, etc…

Private Chef for Hire

- Responsible for set-up and break-down of market sites, collection of farmer stall fees, conducting compliance and safety checks on farmer stalls, and providing excellent customer service to market shoppers - Lead elementary school field trips in cooperation with Elk Grove Unified School District

- Responsible for daily mis en place of grill and saute staions, create daily specials, contibute seasonal menu ideas, and keep a clean station

- Responsible for mis en place of casserole & protein stations, creating specials, contributing seasonal menu ideas, production prep work, catering orders

- Ran daily operations of dinner service, prepared all mis-en-place for appetizers and entrees- Create new dishes, wrote menu daily, developed & wrote recipes, inventory, placed product orders, trained staff, scheduled maintenance- Created monthly cooking class program for community members; develop, write, and demonstrate recipes

- Responsible for all mis-en-place of sauté station, making efficient use of fresh market produce by creating original daily specials and altering menu to make best use of available ingredients- www.windowsonthewater.com

- Responsible for daily mis-en-place, preparing entrees & appetizers on hot line, developing recipes, daily cleaning - Assisted Chef Rebecca Stewart during seasonal cooking classes; prep, cook, and plate up to six courses for each student; classes ranged from 30-45 people and the themes varied widely, including “Indian Seafood,” “Wine Tasting and Appetizers,” “Ancestral Hungarian Comfort Food,” “Blow Out BBQ,” etc…

- Ran day-to-day operations of the kitchen: creating prep lists for lunch and dinner shifts, placing produce and dairy orders, managing and delegating tasks to line cooks, constantly training staff - Created new recipes, appetizers, special entrees; conducted cost analysis; re-organized cold and dry storage items to make most efficient use of available space; integrated new policies in the form of a “Kitchen Handbook”

- Proofread copy for entertainment and news sections- Entered changes in Microsoft Word and QuarkExpress (took instructional course Editing for Newspapers)- Worked with staff writers to develop their writing skills and their grasp of Associated Press style- Awarded the Associated Collegiate Press National Newspaper of the Year and Pacemaker awards, 2002-03