I am a le Cordon Bleu trained chef and pastry chef with over 10 years experience ranging from casino bake shops to slow food farm to table dinners. I specialize in teaching good kitchen practices, preparation, and timing. I have written curricula on homestyle beads, vegetarian and vegan cooking for omnivore palates, soups and sauces, custards, whole foods, and traditional foods. Additionally, I have written cookbooks of homestyle baking and better than store-bought recipes.