I’ve always loved food. Of course, I love to eat it but I’m just as interested in learning about it. I love the history of food, the science behind it, and how it affects our bodies as well as our moods. I’m intrigued by how food changes us as a people and how we change it. I’m interested in food from “farm to table” (to borrow a phrase,) but please don’t misunderstand my food philosophy as high-brow. It’s not. If I had to sum it up in one word, I guess, I would say it’s practical.
I believe the most important thing we do with food is feed our families, friends and future friends. I’ve spent the better part of 20 years working in the food and beverage industry, but preparing meals for my family isn’t something I do because of my training as a chef. It’s just practical. Don’t get me wrong. I love eating out, being wooed by the artfully worded menus and enjoying gorgeous delicacies but most of us can’t do that every day! By providing some standard tips and techniques, I hope to show you how to prepare fresh, economical, and healthful food for your family. By conveying the basic methods and techniques for cooking, I hope you might not only find art, passion, and skill, but also the ability to sustain yourself and your family. In turn, I hope that they would teach others this valuable craft. I have been blessed with an exceptional passion for the culinary arts. Not to say that I am exceptionally talented, but my passion must make up for what I am lacking in ability. I’ve had the privilege of knowing since childhood that I wanted to make a career in this industry. In being given such passion for the culinary arts, for me, it would be wrong not to teach others about the discipline that I love so much.
To me, culinary artistry is not only an art but also a craft, a trade and a skill. Culinary skills are not limited to those fancy plates and dishes that we see on the Food Network and slick magazine covers but also include practical methods for preparing simple, economical and healthful meals. Home cooking is a dying skill. I believe this lack of skill leads to eating more fast food, more over-sized meals out and more junk food. None of these, in my opinion, make for happy, healthy, balanced people.
What qualifies me to educate home cooks to be happy, healthy, balanced people? I’m a classically trained chef, food and wine writer, wife, mom, sister, daughter of a farm family and former editor of edible Tulsa Magazine. Originally from Webbers Falls, OK, I graduated from Fort Gibson HS a really, really long time ago. I went on to earn a B.A. in English from Oklahoma State University and an Associate of Arts in Culinary Arts from the Art Institute of Atlanta. I’ve continued my culinary education by taking food and wine classes at the CIA in Napa Valley. I have a passion for local sustainable food and try to implement these values in my kitchen. I’ve worked as a personal chef, consultant and caterer as well as in hotels and country clubs and was a special events coordinator in Bricktown in Oklahoma City. I’m on the board of the Tulsa Farmers’ Market and on the OSUIT culinary arts advisory board and enjoy using my skills and experience to benefit local, philanthropic organizations. I live in Bixby, OK with my husband Brian and our 2 young children.