I always dreamed of exploring the world. At the age of 18 I packed my bags and embarked on a journey to locations unknown. Albeit I was young and naive, I had an itch that demanded to be scratched, a curiosity that required attention. I knew there was so much out there for me to experience: strange cultures, foreign ideologies, and food (lots of food!). I was ready to indulge.
My first destination was London, England where I landed a job working in a small restaurant on the east side of town. My days were filled with the aroma of French cuisine and my free time was spent expanding my palate. I began to travel, a lot. Each border contained new and exciting flavor profiles that fueled my interests. My culinary curiosity was being anything but satisfied. Swedish saffron buns, Norwegian brown cheese, and Czech pastries are just a few of the delicacies I encountered. During my first 6 month excursion in Europe I was fortunate enough to set foot in 14 different countries.
As previously mentioned, I was anything but satisfied. So I decided to turn up the heat and get out of my comfort zone. The next year I found myself on a plane to Moscow, Russia.
No friends, no family, no return ticket. This was going to be an immersion experience like none I had ever experienced before. I signed up to do volunteer missionary service through my faith. I was expected to learn Russian, bond with their culture, and love the people. During the 18 months I spent serving the Russian people I developed empathy, respect, and a greater humanistic perspective. I continue to value these characteristics and attempt to incorporate them in my recipes.
After I came home I decided it was time to pursue a culinary education. Aside from a couple interim trips to Europe, I have been honing my professional culinary skills here in the United States. I attended the Culinary Institute at Utah Valley University to receive formal training. My education landed me in New York City for a cooking internship at a renowned Jean-Georges restaurant: ABC Kitchen. While simultaneously working and exploring the food capital of the U.S., I met my husband who was in his final year of his undergrad education. We recently got married and moved to Phoenix, Arizona as he is beginning medical school in the area.
A Pleasant Palate
I started this blog to share my passions and encourage others to develop confidence in their own kitchen. My recipes consist of traditional culinary techniques I’ve learned in school as well as traditional dishes native to countries I’ve traveled to. I try to create my own original flair to recipes so you can expect to find some unique tweaks. All of my recipes are original to me. Hopefully my ideas and perspective, foster growth, spark creativity, and help you experience a new level of indulgence at your table!
