As I spent time in kitchens over the years, I realized that my most rewarding chef work took place where I could interact with the public, and teach clients or customers about local foods and cooking. Hence, my title of Free-Range Chef was born
I continue that work by working as a private chef for individuals, special gatherings, small-scale nonprofit functions and community events.
I source local, seasonal, and sustainable foods to reflect the time and place of the event.
I also provide Kitchen Retreats where I work with groups in the kitchen.
Contact me for details, pricing, and menu ideas.