The Petite Chef

• American
• Asian
• French
• Italian
• Mediterranean
• Health Supportive
• Enjoy Teaching
• Event Catering

My Cooking Style

I was trained in French technique, studied cooking for a semester in Italy, and worked at a farm to table restaurant with Asian influence. Let's say I love it all!

My Culinary Experience

I have always loved cooking (I had the kind of family that spent a lot of time in the kitchen), but it wasn't until my college years that I really got into cooking. At the University of Wisconsin-Madison, I learned the art of cooking for large groups. During undergrad, I studied abroad in Florence, Italy where I took cooking classes at Lorenzo Di Medici. I chose to go to Florence for the cooking program and I soon learned that Florence is the best food city in the world. I proceeded to eat my way through Italy, thanks to the abundance of amazing restaurants and food markets. Although I had a passion for food, I chose to get a desk job with my communications degree following graduation. I landed a marketing job at an agency located in Chelsea Market and I found myself more interested in what was going on in the market than at my desk. I decided to follow my passion, so I quit my job and I began my formal culinary training at the Institute of Culinary Education.

Following culinary school, I gained further experience from:

• Eataly-where I learned the art of fresh pasta.
• ABC Kitchen-where I learned how to cook some of the best farm-to-table food in the city.
• Il Buco Alimentari e Vineria-where I learned how a simple piece of cheese, cured meats, and baked bread can make any meal perfect.

My Three Favorite Ingredients

Prosciutto, Ginger and Brussels Sprouts

A Menu I Once Served 40 People

• Osso Buco
• squid ink pasta and muscle marinara
• balsamic braised chicken with mushrooms
• butternut squash ravioli
• sauteed spinach
• sun-dried tomatoes and pine nuts
• roasted Brussels sprouts
• roast vegetable and goat cheese timbale
• biscotti
• chocolate layered cake