I grew up in Oakland and began cooking at the age of 9. By the time I was in middle school, my parents mastered the art of eating my dishes with a smile on their faces. They had no idea that I would end up a chef. I then joined the Navy when she was 17 years old and traveled the world cooking for thousands of sailors. After leaving the Navy I went on to work in restaurants and hotels before starting a career as a personal chef service. I earned a bachelor's degree in nutrition from Arizona State University. My experiences as a child from Oakland shape my passion for food justice. I am passionate about providing the tools that the community needs to achieve and maintain good health.
This classic squash casserole makes for a memorable side dish or hearty main course