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- Certified culinary professional
- Member, I. A. C. P., Slow Foods and the New York Association of Cooking Teachers
- 1987 graduate of San Francisco’s California Culinary Academy
- Worked in various restaurants in San Francisco and northern Michigan, taught in New York City; wrote for minutemeals.com, ForeWord magazine and Interlochen Public Radio; catered; cooked privately.
- Hattie’s and Crystals Downs are former employers.
- Former owner of City Kitchen, a lunch-bistro and cooking school in Traverse City.
- Was on faculty full-time at The Institute for Culinary Education (formerly Peter Kump’s New York Cooking School) and at The Natural Gourmet School of Cooking in Manhattan for five years.
- Taught professional and recreational cooking classes, conducted corporate team-building events, wrote Peter Kump’s new professional Asian curriculum, and their recreational Techniques of Asian Cooking One.
- Travels extensively, always with a passion for the foods of other cultures. Her areas of expertise and excitement are Italy, Asia—particularly Japan and Southeast Asia—India and the Mediterranean.
- Currently writing about food, teaching and consulting in northern Michigan.
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