In 2001, I spent my Junior year of college abroad at Istituto Lorenzo de'Medici in Florence, Italy, where I studied Italian Regional Cuisine. After recieving my BA from Boston College, I decided that I wanted to pursue a career in the culinary arts. I continued my education at Boston University with Graduate studies in Gastronomy: a program consisting of courses in Human Nutrition Science, Chinese Medicine, The Culture and Cuisine of Spain, The Culture and Cuisine of the U.S.A, The History of Wine and The Archaeology of Food in Ancient Times. It was after studying Chinese Medicine that I became increasingly interested in the healing properties of food; an interest that led to my concern about the dangers connected with the consumption of highly processed foods [foods that dominate in the modern American diet].
While at Boston University I received my Certificate in the Culinary Arts. I had the pleasure to work alongside world renowned chefs such as Jacques Pepin and Mary Ann Esposito, as well as many of Boston's most influential chefs.
After my Master's program, I moved to Florence, Italy and received my Certificate in Italian Language and Culture from Istituto Europeo. I also trained and worked at Ristorante Beccofino where I became the pastry chef in 2006.
Additionally, I am Certified Food Safety Manager through the National Registry of Food Safety Professionals.
During my studies both at home and abroad, I decided to dramatically change my diet and now I would like to help you do the same.
