Our kitchen table significantly changed when my dad passed away in 2017. Though I loved to help out my family in the kitchen, my mom was the primary cook. After my dad’s death, cooking changed from something she looked forward to, to something that reminded her of the person she had lost. Conversely, for me, cooking became a way to take my mind off my own grief, but to help heal my mom. My pain softened once I began cooking more - my life was filled with a newfound joy. I fell in love with the feeling of making something for someone and watching them enjoy it. I wanted to lessen the pain my mom felt, and cooking for her did just that. On days where we especially missed my dad, I would make us his favorite things. I still make a carrot cake for his birthday each year. 

I’m a graduate of Georgetown University, where I majored in American Studies while pursuing my interest in food academically and professionally. I worked a number of different restaurant jobs, from restaurant consultant at Georgetown’s first on campus bar, to Director of a full service & student run café, to host at a fine dining establishment. I immersed myself in the rich community the DC food scene had to offer, and did as much as I could to give back to the places that gave me so much. 

Upon graduating, I earned a diploma from Tokyo Sushi Academy, where I learned the art of making sushi. I studied sushi intensely, passing practical exams to obtain my degree. I never want to stop learning, and both my undergraduate experience and time at TSA solidified my desire to continue learning even more about food.  This led me to where I am now – at New York University, seeking my master’s degree in Food Studies.

Outside of class, I spend my days selling wine at the Greene Grape in Brooklyn, prepping seafood at the East Village’s Penny, and baking cakes for my friends’ birthdays. I’m working to continue fostering community and sharing stories through food no matter where I go.