In the eight years that I worked at this school I revamped the existing vegetarian lunch program. I included more local foods, made connections with local farmers and changed the monthly menu to reflect seasonality. The students were encouraged to taste new foods frequently, a proven way to change eating habits towards a healthier path. I was responsible for purchasing, food cost, creating menus and cooking. I supervised a rotating list of volunteers, many of whom were uncomfortable in a kitchen setting.

My business partner and I created this business to help people with specific dietary restrictions and concerns. We developed many recipes that were gluten-free, dairy-free and sugar-free. We specialized in tailoring products to individual concerns.