I grew up in Southwestern Kansas, where my love of food was sparked by the traditional Mennonite cooking of my family. In 2014, I moved to Denver to attend Johnson & Wales University for a B.S. in Culinary Nutrition with a concentration on Research & Development. Colorado has been my home since.
In 2016, I began working at the Savory Spice Test Kitchen. There, I developed nearly 80 original recipes and adapted countless customer submissions. Operating as part of the marketing department, I directed in-house photography, styled for hundreds of shots, and even photographed a few. I managed the creation of a new line of meal-specific spice & recipe kits called Spice ‘n Easy’s, from the ideation of unique recipe concepts to launch in nearly 30 locations across the country (and a popular eCommerce site).
As a huge America’s Test Kitchen fan, I had the exciting opportunity to intern there during the winter of 2018-2019. I worked closely with the teams that create ATK’s thoughtful cookbooks as well as the test cooks and editors in charge of every food geek’s fave magazine: Cook’s Illustrated. I mise en placed, maintained the kitchen spaces, and performed recipe tests on a daily basis. I also worked on-set of the Emmy Award-nominated Cook’s Country television show during the filming of its 12th season, setting food and props for each scene. As the final capstone to the internship, my fellow interns and I were invited to develop a muffin recipe and write an article in the style of Cook’s Illustrated—you can check out mine here.
One of my greatest passions is home fermentation and I have had the chance to lead kombucha workshops around Denver, providing class attendees with all of the knowledge and beginner’s equipment that they need to begin brewing their own ‘booch.
Now, you can find me creating new recipes and culinary training materials as the R&D Culinary Coordinator for Snooze A.M. Eatery‘s 50 national restaurants. If I’m not in the kitchen, it might be because I’m writing for Westword or throwing a themed dinner party. I am always open to new projects in writing, recipe development & testing, food styling, and teaching workshops. Interested? Let’s talk!