My Story

My culinary journey began around 7, I would spend the summers in the kitchen with my Grandma Frasca making fresh pasta, pesto, red sauces, Bracciole, blackberry pie, and the list goes on.  As a teenager my best friend and I ran home after school to recreate our beloved Jo-Jo's.  When I has children it was my goal to teach my children to eat real food and not get caught up in the processed foods marketed to children.  After years of torturing my kids with "gourmet" food as they called it, they encouraged me to take my love of nourishing people and food professional.  I graduated top of my class from Seattle Culinary Academy, earning the outstanding culinarian award.  I spent 5 years working at various restaurants around Seattle including Lark, Solo, Saint John's Bar and Eatery, and Tom Douglas Catering.  I have catered large weddings and small intimate dinner parties before moving to the corporate world of Sugar Mountain, parent company of Beecher's Handmade Cheese.  I performed a number of duties during my 3 years there from logistics, recipe development, event planning, catering and I was one of 2 official cheese graders.  We were tasked with giving every batch of Beecher's Flagship and Reserves a release grade.  But, my true love is cooking, educating and sharing my food kept calling me back. I look forward to sharing my passion with you.