A food professional with a heritage of four generations in the food business.

She earned a Bachelor of Science degree, graduating with honors. Classes included Nutrition, Meal Management, Catering Management, Cultural Foods, and Sensory Evaluation of Foods. She has taken post-graduate classes at UCLA and the Culinary Institute of America in Hyde Park, NY and also at Greystone, St. Helena, CA.

A world traveler, she has experienced the world's cuisines in Canada, Tahiti, Hawaii, the Caribbean, Germany, Austria, Switzerland, Italy, France, England, Greece, Turkey, and Israel.

With more than ten years' experience in research and development, her expertise in recipe development through research and experimentation leads to the creation of original, delicious, and trend-setting recipes.

She has demonstrated for major appliance manufacturers and has taught adult education food classes. She produced a stir-fry demonstration called "Take a Wok on the Wild Side" for school cooks, managers, and dietary aides and has developed several presentations at the American School Food Service Association's annual convention.

She has provided technical expertise at national trade shows, working closely with the country's major convention centers and chefs in Anaheim, New Orleans, Las Vegas, Houston, St. Louis, Minneapolis, Denver, and Orlando.

For many years, she coordinated meals, events, and parties for churches and various philanthropic organizations.