I started getting serious about a culinary career when I decided to attend the Art Institute of Atlanta's School of Culinary Arts at the age of 18.
I wanted to be a contestant on HELL’S KITCHEN because I wanted to challenge myself to accept the toughest culinary competition, not to mention wanting to WIN! I figured if I had what it takes to compete on HELL’S KITCHEN, then I could compete anywhere.
HELL’S KITCHEN was an experience of a lifetime, filled with exciting adventures and tribulations, and getting to meet some really great people. It was very refreshing to meet a group of girls with the same overwhelming culinary passion and a similar drive and desire to succeed. We as HELL’S KITCHEN contestants share an experience that only a select few will have.
Don't lose and don't f*** up!
My favorite dish to cook is "Bacon-wrapped (fill in the blank)"
A surprising secret about my cooking style would be the fact that it's a compilation of my life's journey and all the people and places that I have encountered along the way.