COOKING FROM THE HEART
Cooking for me is really about honoring my roots. I was inspired from a very young age by my mother and grandmothers who cooked at a time when quality ingredients were valued and food was less processed. Following years of work in restaurants and academic chef training, I started Cooking from The Heart to bring these values into homes and classrooms.
I cook with high-quality ingredients, delicious flavors…and a lot of love!
I am the owner of Cooking from the Heart, in Bayside, Wisconsin. I specialize in professional chef services, including personal chef services, team-building, and private and group cooking classes. I graduated as the gold medalist from Red River Tech School of
Culinary Arts in Winnipeg, Canada (2000), and certified with honors
as an Expert in Culinary Nutrition from the Academy of Culinary Nutrition in Toronto, Canada (2019), and I continue to bring my passion to the table with highly creative and delicious menus that draw on international flavors, healthy ingredients, and beautiful presentations.
To complement my scholastic education, I trained in a variety of restaurants including farm-to-table, Italian, and French. Locally, I have worked for the Milwaukee Public Market, Whole Foods, JCC Milwaukee, and Sur La Table. I currently offer private (individual or group) classes by appointment and public classes through Cozymeal.
With my expertise in Culinary Nutrition specifically, I help clients who are committed to living their best life by eating healthy, real food. I bring these values into everything that I do, and I help my clients re-design their lifestyle, from the kitchen up, to help them achieve their personal health goals through kitchen clean-outs, food choice coaching, menu planning and meal preparation.
My menus are diverse and customizable. They incorporate the use of local ingredients and international flavors. I have traveled all over the world, always in search of culinary inspiration.
Servsafe Certified means that you can fully trust me with the safe handling, selection, preparation and storage of ingredients and meals.