I grew up in northeast Ohio, near Amish and Mennonite communities. Baking and hospitality have always been a part of my life from an early age. Cooking and baking with my Grandmothers spurred my passion for food. My Grandmother grew up as a Mennonite, and her kitchen and dining room were always open to family, neighbors, and individuals experiencing crisis or homelessness. Radical hospitality was the example that I was taught in her kitchen. Cook with love and feed hungry people. God will take care of the rest.
After graduating with an undergraduate degree in social work, I spent 9 years as a social worker, assisting individuals with disabilities, children living in foster care, formerly incarcerated individuals transitioning back to their communities, and youth experiencing homelessness.
I then attended graduate school getting my master’s degree in urban community development. I focused my thesis on limited food access in urban communities. My goal is to link social work and food. I decided to pursue culinary arts because it would allow me to combine my passion for food and helping people.
Since 2016, I have been cooking professionally. I began as a breakfast cook, and a little over a year later, I transitioned to the pastry team and focused on bread baking. I have been baking bread and making fruit jams ever since.