She has been a celebrated corporate chef with brands like Monark Home, Sub-Zero & Wolf, and Miele U.S.A., and has worked to showcase cooking technology such as convection, induction, speed cooking, steam cooking, and more.
Recently, she co-founded the organization Kitchens to Life to “Elevate the electric kitchens conversation, educate stakeholders about today’s remarkable cooking options and facilitate the adoption and enjoyment of electric kitchens for performance, people and planet.”
Personally speaking, as a private chef, when I am cooking on a gas-emitting, particulate-producing, fire-breathing gas rangetop while my forearms are singeing, my face is flushing, the overhead hood is roaring, the air conditioning is blasting, with the doors and windows shut to keep out the unprecedented wildfire smoke, and I look outside and see a blood orange surreal sunset through the lens of the world’s worst air quality in my beloved, verdant Bay Area, it frankly brings me to tears.
When I help a client with a new kitchen, we look at how the cooktops, wall ovens, ventilation, secondary ovens (speed ovens, combi-steam ovens, and more) work together with today’s incredible updates and technology to do so much more with often fewer appliances than they thought possible.
