About Business

My relationship with cooking and baking dates back to my childhood. When it came to the meals on the family dinner table, my mother was far ahead of her time. While she taught cooking classes with the first food editor of Bon Appetit and prepared elaborate dinner parties, I was always nearby playing with pastry dough. Her interest in all My relationship with cooking and baking dates back to my childhood. When it came to the meals on the family dinner table, my mother was far ahead of her time. While she taught cooking classes with the first food editor of Bon Appetit and prepared elaborate dinner parties, I was always nearby playing with pastry dough. Her interest in all things food, from trussing poultry to turning vegetables, led me to a career in the culinary arts. By 21, I had cooked in the home of a famed New York restaurateur, and by 26 I landed in the life of restaurant kitchens.

I cooked through my culinary boot camp working for Cindy Palwcyn at Mustard’s Grill in Yountville, California. At Mustard’s, I cultivated the baking skills that led me to lead pastry kitchens for Joachim Splichal at several of his Patina and Pinot restaurants and for Pino Luongo at Coco Pazzo.

The lifestyle of a professional chef leaves room for little else and only the immortal survive.


I retired to take on the new challenge of cooking for my husband and two discerning young children. From the day I first picked up raw dough, I have never stopped thinking about what that next meal will be.

With The Conscious Kitchen, I aim to help you cook healthy and delicious meals with an understanding of their nutritional benefits. I will be focusing primarily on the preparation of plant-based and unprocessed foods as they are best for us. My goal is to help you make thoughtful and responsible choices for you and the environment, provide you with current information about nutrition, and share recipes that I have tested on my own family of critics. Read More

Mission Statement

At Conscious Kitchen, our mission is to transform school meals and nourish children's bodies and minds, while promoting environmental sustainability and social justice.

We believe that every child has the right to healthy, fresh, and delicious food, regardless of their socioeconomic status. By sourcing ingredients from local, organic, and regenerative farms, we support the health of the planet and At Conscious Kitchen, our mission is to transform school meals and nourish children's bodies and minds, while promoting environmental sustainability and social justice.

We believe that every child has the right to healthy, fresh, and delicious food, regardless of their socioeconomic status. By sourcing ingredients from local, organic, and regenerative farms, we support the health of the planet and the well-being of local communities.

We are committed to serving meals that are free from harmful chemicals, additives, and preservatives, and that reflect the diverse cultural backgrounds of our students. We believe that food is not just fuel, but also a tool for education and community building.

Through our partnerships with schools, farmers, and community organizations, we work to promote food literacy, environmental stewardship, and social equity. We strive to empower students to become active participants in creating a healthier and more sustainable food system.

Our goal is to create a model for school food that is replicable, scalable, and equitable, and that inspires positive change in the way we feed our children and our communities. Read More

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