Passion fuels every aspect of my culinary creation. Coming from a place of gratitude and personal growth, I describe my kitchen as a sanctuary where everyone is nurtured and welcome. The plate is my pulpit with a message of love, acceptance, and comfort being as much of an element as any tangible ingredient.

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Since early childhood cooking is what I turned to for refuge or to numb the sting of unkindness and exclusion. I would sit on the floor after tough days of school and watch “Chefs of the World” on tv. I’d study every move of world-class chefs. They were usually speaking French or Italian so I had no idea what they were saying. Dyslexia made it hard to read the captions quickly enough. So just like I still do with most things - I just winged it. At 11 years old I attempted my first soufflé which is arguably the most difficult dish for even a skilled chef to produce. When it rose beautifully, I knew I was hooked. Later in life, while friends partied I moved into the role of the nurturer. I hated beer (and still do) so house parties, for me, meant cooking spaghetti or egg sandwiches to sober everyone up. One of these nights, my habit of "food healing" saved a friend's life when I recognized he was in a T1 diabetic seizure and responded by shoving a sugary treat in his mouth. (Glad you are still with us Rod)

 

Unceasing training, fervor and persistence has offered me amazing opportunities to govern the galley aboard mega-yachts and to chef for high-profile private clients. I am now excited to share my heart-song with Sweet Home Tuscaloosa, Alabama! With complete excitement I am so proud to introduce Cleaver & Clove as a platform to offer private chef services, "boutique" catering, fine charcuterie, culinary classes and - most importantly - comfort soup philanthropy.

 

Passion is a key element of amazing food but safety is also critical and I do not cut corners in this department. I am a certified food protection manager (ServSafe Manager & Level 2 Food Safety & Hygiene Certified under European Union Regulation) and I hold an additional allergen-aware certification. I work out of a commercial kitchen to comply with health department guidelines. I believe in sourcing as many local ingredients as possible and working with the best proteins while also honoring the traditions and cultures behind the food I prepare.

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I look forward to sharing my passion with you, nurturing you, teaching you, and hearing your food stories. I hope to have the honor of serving you and those you hold dear with the same care and curated approach as you'd find in posh eateries.

 

Let's eat!