I am a health-supportive chef with a specialty in baking sourdough bread and handcrafting traditional farm-to-table cuisine.

When I teach, one of my greatest delights is ensuring that every student leaves with a new set of skills and with a deeper awareness that cooking is not about attaining an ideal state of perfection in the kitchen or on the plate. It is, at its heart, a way to nourish yourself and those you love, and to express appreciation for those at your table. 

My commitment to using the purest local, seasonal ingredients grown without pesticides means I cook as much as possible with produce that is grown in the gardens of small farmers who live nearby. Dairy products, when I use them, come from cows that are raised on local pasture, and eggs are gathered from hens that run free, eating grass and grubs.

While I favor artfully crafting food, I am adept at bringing cooking down to basics and keeping it simple when teaching others. In this way, I hope to provide an example of how we can all feed ourselves in ways that are delicious, respectful of all living creatures and the environment, grounded in culinary tradition, and supportive of lasting good health.

I teach sourdough bread baking in Princeton and in the Greater New York Area. I also work with clients who are adopting healthier ways of eating as part of a medical treatment plan. I completed culinary training at the Natural Gourmet Institute for Health and the Culinary Arts (now part of ICE), and at the Lukas Klinik, a cancer hospital in Switzerland.

In my early career, I worked as a writer for CBS-TV and later for Hewitt Associates (now Aon Hewitt).

I have studied food and healing for more than 30 years, with more than two decades of experience teaching sourdough bread baking and cooking for those with special dietary needs due to health conditions. I have also especially loved cooking for my family, including my three children, whose ages range from teen to adult.