My culinary influence started early. Before I could reach the counter, I was on a stool—baking cakes with my maternal grandmother, making homemade buttermilk biscuits with my paternal grandmother, watching my dad make gravy, and cutting up squash from the garden. I was intrigued, and so began my foray into all things culinary.

Early on, I learned to cook intuitively and to trust my instincts—my grandmothers didn't measure ingredients or follow recipes. I would spend countless weekends creating new dishes from ideas I had. These were the days I embraced whatever I imagined. Some days there were tweaks to recipes, and on other days there were absolute failures! At a young age, I learned to experiment and enjoy the process. By the time I was old enough to get a summer job, I had many years of playing around in the kitchen under my belt. Before long I was making biscuits at Hardee’s every Saturday morning behind a glass window, where the customers could see the process. I like making biscuits and still do often.

I started a catering company at nineteen years old and had a full-time job as the vegetable cook in a busy, massive cafeteria. It was a lot of work and all homemade. I had my own personal dishwasher assigned to my station. I was the youngest in the kitchen and admired for my work ethic and skill. They said, “Grass didn’t grow under my feet.” I was easily churning out 40 hotel pans of 12 different sides a day. I found a few new pieces of equipment that I fell in love with—a commercial compartment steamer that held four long hotel pans, a steam-jacketed kettle, and a tilted skillet the size of a coffin. I also had a floor stand mixer and my very own 8-burner gas range with 2 giant ovens and a massive butcher block table with pots dangling above. This was my station, and I was the only one responsible for it. I learned a LOT about commercial kitchens during this time.

More of my story coming soon!