I have known for a long time that I wanted a career that let me play with my food. I started working in the food service industry as a teenager, but since I was also a diligent student (read: nerd), science was a major interest of mine. Going into the nutrition field made perfect sense, as did eventually narrowing my focus to culinary medicine.

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When I explain culinary medicine to people, I ask them to think back to high school biology class. Instead of having lab time to dissect a frog to accompany a lecture, we get into the kitchen to cook and reinforce nutrition basics. Getting people hands-on with their education gives them the opportunity to experience something I've known for years: good food can also be good for you.

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I earned my Associate of Culinary Arts and Bachelor of Culinary Nutrition from Johnson & Wales University and completed my Master of Science and dietetic internship at Saint Elizabeth University. I am also a Certified Culinary Medicine Specialist.

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At the Yale New Haven Health Teaching Kitchen, I lead free culinary medicine classes for patients and co-teach classes for providers and trainees. I am also a Lecturer in the Department of Digestive Diseases at Yale School of Medicine and an advisory board member for the American College of Culinary Medicine

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My work with the American College of Culinary Medicine includes leading virtual community programming and continuing education for professionals.