Here's more about me and my business:
I've always had a passion for food, where it comes from and how to make it. It's possibly genetic, and passed down for many generations, but more likely, nurtured. From an early age, I trailed my maternal grandfather in his garden, and followed him into the kitchen to observe Italian specialties made from tomatoes, eggplant and peppers. My paternal grandfather was a cook in the Navy. Years after his service, he held weekly weekend dinners for nearly 30 family members. It was in this cramped house that I learned how not to waste anything -- authentic root to frond cooking before it was chic. My French father and Italian mother inspired me with nightly meals of stuffed artichokes, fish chowder, and Sunday sauce.
I have been a teacher, non-profit director, and adult educator; I have always sought to help others be their best selves. I believe in the plasticity of the brain, that we can can grow our knowledge and skills with practice and challenge. Similarly, I have been a sponge. I was a recreational cooking student, absorbing new techniques and taking as many classes as I could. In 2010, I started my neighborhood CSA (Community Supported Agriculture) with other neighbors and became even more knowledgeable about and invested in where my food comes from. I developed a relationship with my farmer and learned more about eating local, sustainably produced food. I studied and practiced how to cook it, and even how to put it away for a winter day.
Eventually, the tug of the culinary arts and a passion for seasonal local cooking brought me to culinary school. I completed the Chef's Training Program in health supportive cooking at Natural Gourmet Institute. I focused on primarily plant-based, healing food. While training, I cooked and baked at James in Brooklyn, a neighborhood restaurant with a menu driven by locally available produce and relationships with farmers.
Most importantly, I've inspired my five-year-old to make his own pesto and eat kale with glee, and cajoled my partner - an unapologetic, grease-loving carnivore - to eat a variety of vegetables. I offer cooking classes that are informative and engaging for all ages. Join me to learn how to make delicious, healthful dishes from what's available and abundant right now.
Teaching Table aims to inspire others to cook foods that are better for their bodies, their families and their communities. The table I grew up around inspired curiosity, challenge, and an appreciation for food. At Teaching Table, we believe in sourcing ingredients locally to sustain our earth and communities. We believe in making health supportive decisions while honoring that food should taste delicious. We believe in creating positive participant experiences. When you gather around the Teaching Table, you will learn techniques to turn seasonal locally sourced ingredients into health supportive foods everyone will enjoy. You will ask questions, challenge yourself, walk away with some recipes but even more tools for your culinary tool belt.