I wasn’t always a foodie. I have vivid memories of being made to sit at the table until I finished my food, and trying unsuccessfully to hide my vegetables in obscure places. Thank God, afternoon cartoons kept me company.

I remember religiously believing that McDonald’s chicken nuggets and pizza were a food group all by themselves. As I entered into adolescence, a zeal for baking was ignited. This slowly turned into a love for all that is savory, with an unforeseen adoration for vegetables.

I only recently transitioned into the world of culinary from being a high school Math teacher. A simple comment from my oldest sister sent me on this new trail. She said (ever so casually), “I remember dad used to say every time he visited your home, ‘Why go to restaurants when my daughter has cooked something delicious at home?’” My dad, at this time, had passed away more than 15 years ago. So with the words of dad motivating me on, I enrolled into Le Cordon Bleu, Atlanta.

My love for travel compelled me to choose internships overseas. My need for excellence sent me to learn under the Ritz Carltons in Thailand and United Arab Emirates, and also Buckhead, Atlanta.

When asked why this profession, I’ve heard many chefs give this or a similar response, which is also my personal truth: I do this because I love what happens when people gather together around the table. I delight in the look of euphoria that comes across faces when they enjoy that first bite. I love that when I put a lot of care and pour a little bit of myself into preparing someone’s meal, I have serendipitously partnered with the Heavenly Father to heal their body and soul.

So here’s to tasting life.

Sincerely at your service,