Excited to be a part of Lincoln Country Club! I was born in the Carolinas where I started cooking at a seafood restaurant at 15. My love and passion for food has grown in the thirty plus years since then running a personal chef business and working in the food service industry. Along the way I learned that real food, the food that tastes like time and effort went into it, is the food I wanted to make. In the kitchen I enjoy things like roasted garlic, toasted spices and simmering soups and sauces, hearty all-in-one meals, roasted vegetables, fresh and local ingredients! I have a BSBA from Western Carolina University in Business Administration and Law, a Health and Wellness Certification from Emory University, Culinary Degree from Galveston College and a Plant Based Nutrition degree from Cornell University. So while I am able to make delicious vegetarian dishes, I particularly enjoy slow roasting brisket, pulled pork and whole chicken and in general making meat fall off the bone!