My first cooking inspiration was my impassioned mother, Priscilla, who loved food tremendously and who shared her profound passion with me.
The first dish I mastered was Grandmother Tawes’ Fudge, an Eastern shore family recipe. I remember being able to get the consistency just right so that when a test drop of fudge was put into a glass of water, it maintained its consistency.
My favorite dishes to prepare are salads and raw super food brownies and cheesecakes. Yum!
I learned about competitive cooking. I learned that great chefs embody traits of organization, creativity, understanding of chemistry, artistic excellence, and execution. I also learned that, like yoga, in culinary arts there is a vast body of knowledge to embrace and grow within. The learning never ends and continues to evolve. More than anything though, I learned that being true to my heart and aligned with my food philosophy is the most important thing, regardless of what I think others like or want. MasterChef taught me where my limits exist and guided me to fill those gaps towards excellence.