Why did you choose to attend culinary school?
I chose to attend culinary school because cooking was always a passion of mine and I wanted to learn about culinary arts on a much deeper level.
Where are you from?
I am a 3rd generation New Yawkah! I was born and raised in New York City and went to K-12 in Manhattan.
What is your favorite thing about New York City?
I love the diversity and energy of the city. I also really enjoy my walk to ICE everyday in the Flatiron district. Great views from the kitchens too!
What is your dream once you finish culinary school?
My hope is that by graduating from ICE, I will gain the necessary credentials to start a private chef business with a focus on healthful cooking for people with dietary restrictions.
What are your favorite pastimes?
I love me some football! While not very New York of me, I love the Patriots. Also while growing up, I spent a lot of time at my family’s house in the North Fork and fell in love with wine. I love tasting and harvesting – there is nothing better than knowing the perfect day for a good grape. I’ve also enjoyed horseback riding, fox hunting and making ceramics – I make most my own mugs, bowls and plates.
What do you cook when hosting friends or bringing a dish to a friends?
Most of my friends ask for my meatloaf or baked mac and cheese but I much prefer going to a local farm stand and making a spread of meats, cheeses, fresh veggies and fruit. In terms of actual cooking, I find that there is nothing more satisfying and comforting than a perfectly roasted chicken cooked on top of some veggies! My favorite recipe is the simple roasted chicken from Barbara Kafka’s “Roasting.”
What is your least favorite food? Favorite food?
Love: Authentic Japanese, especially Asian-style salmon belly
Describe your most spectacular kitchen disaster.
One of my first experiments in the kitchen was trying to make candles out of crayons when I was younger. I left it too long and it exploded, leaving me in a rainbow kitchen.