In many ways, I feel that I have been training for this career my entire life.  My parents were both avid cooks and bakers, and some of my earliest memories are of spending time cooking with them in the kitchen at home, and planting and harvesting together from the family garden.  Working in restaurants and on my own over the years has built a solid foundation of technique, skill, and pure enjoyment in preparing, cooking, serving, and savoring great food.  I still love spending time in the garden, and have been an organic gardener for 30+ years.  One of my goals as a chef is to reconnect people with the culture and pleasure of good food. Estimates are that the average person in the U.S. now consumes 20% of their food in the car, which typically means fast-paced, high-calorie meals on the go.  I would also like to help children better relate to foods and where those foods come from, and eating healthy meals at home is a great way to get children back on track.  I am committed to the quality of the meals I prepare, and have high standards in providing personal attention to families to meet their needs. In addition to preparing home-cooked meals, my company will also be focused on giving back to the community.  With participation and support of local projects and events such as Soup Bowl Benefit, Bloomington Farmer’s Market, Plant-A-Row for the Hungry, Bloomington ACHIEVE, and through agencies such as the Hoosier Hills Food Bank, Slow Food USA, and Slow Food Bloomington, Zest! Personal Chef Service will strive to assist in the local and nationwide goal to alleviate hunger. In combination with my lifelong passion for culinary arts, I have also developed a love of travel and of the international language that is food.  I savor the cuisines of a variety of cultures—from regional foods in the U.S. to eclectic flavors overseas.  I have had the sheer pleasure of traveling to (and enjoying the local cuisine!) in Italy, Mexico, Costa Rica, Trinidad & Tobago, Canada, Australia, and France. I am a 2008 graduate of the Professional Personal Chef Training Program through the Culinary Business Academy. In 2010, I obtained CBA designation as a Certified Personal Chef.  My formal training also includes the study of classic technique at the Cook Street School of Fine Cooking in Denver, and an intense but wonderful week at a cooking school in the hills of Tuscany while in Italy.  I am certified in food handling safety through the ServSafe program of the Indiana Restaurant Association.  ServSafe certification is also recognized by the National Restaurant Association and the International Food Safety Council.  I am proud to be a member of the following organizations: U.S. Personal Chef Association Women Chefs and Restaurateurs The Greater Bloomington Chamber of Commerce Slow Food USA and Slow Food Bloomington