, 2022-12-06 12:00:01,
I didn’t wake up one day and say: “I want to be a celebrity chef.” My career has very much been based on my background, education and experience in the kitchen. I grew up in a household with really specific dietary needs; my mom can’t have gluten, my brother has a peanut allergy, my sister is dairy intolerant and I am allergic to soy. In addition, I grew up Kosher, so we separated meat and dairy and didn’t eat pork or shellfish.
My love of food came from being really inventive in the kitchen. In the 1990s, products like gluten-free bread and almond milk had not been mass marketed yet, so I utilized ingredients like oats and nutritional yeast, before they became more mainstream. Food became my creative outlet; I learned how to make meals everyone in my family could enjoy.
My mantra is: “Recipes with quality ingredients, with integrity.” My schtick is catering to dietary needs and restrictions, for example gluten-free, dairy-free, refined sugar-free, keto or plant-based diets. I strive to make food which not only adheres to those needs, but is indulgent, sexy and satisfying.
I have very niche training in the culinary world. I never worked my way up in a restaurant cooking French or Italian cuisines; I was laser-focused on health food development and knew I wanted my own business one day.
I started off at Syracuse University, where I did a dual degree in business and communications, with…
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