Hello and welcome! Growing up on a farm northwest of Philadelphia, Pennsylvania, my passion for good food and creating new things led me to become a classically trained Chef and Pastry Chef. While in culinary school, I had the opportunity to do a pastry internship at Cafe Leutwyler in Switzerland, and before moving to Tokyo in the summer of , I lived in South Texas for years and taught full time at a culinary school there. America is known as "a melting pot" of cuisine, which means it is influenced by many different cultures. It is also very different in each region of the country. My American cooking is influenced by my Swedish and Czechoslovakian heritage, as well as Mexican from my time in Texas and the organic farm fresh ingredients I grew up with in Pennsylvania. In I had to begin eating gluten free, which enticed me to learn gluten free cooking and baking. I love to travel, garden, teach, and learn! My recipes are flavorful, fresh, and balanced, but there is always room for dessert! Please join me at my table. I would love to teach and learn with you!