I've been cooking since I was ten years old when I surprised my mother with a whole chicken dinner after watching Jeff Smith's Frugal Gourmet on PBS. I come from an Italian-American family, so cooking is in my blood.
In 2005 I graduated from the Natural Gourmet Institute in NYC and began my career as a professional chef. Since then I have cooked and taught cooking in various restaurants on both the West and East Coast from traditional Italian dining to vegetarian cuisine at a well known Yoga retreat.
I moved into knife sharpening because I saw a need for someone who intimately understands the tools of the trade to help both the professional and home chef care for their knives. No one will understand or take better care of your knives.
Health supportive means thinking about health in the broader sense, not just human nutrition, but a view that encompasses the health of our planet. I believe a plant-based approach to be the most sustainable. I incorporate training in Ayurveda and herbalism into my cooking. This approach sees each person as an individual with specific constitutional needs for optimum health.
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