Cooking has been a passion of mine since I whipped up my first batch of English toffee at age 13, although it did not become my vocation until much later.  My early career was in academia, where I taught college English, and then started a free-lance research business. 

        Years ago, in order to learn how to use my food processor, I started taking cooking classes at a local gourmet store--the food was great, they served wine, they gave us a discount in the store--I had to go back!  Eventually, my addiction to cooking classes led to a culinary diploma from the Western Reserve School of Cooking, and I started a new career in food. 

          I cooked at 91 Wood-Fired Oven Restaurant in North Canton and ran my own catering business for several years.  I also taught cooking classes at a variety of venues, including some local cooking schools.  Recently, I retired the catering part of my business to make time for more teaching and consulting, circling back to my love for working with students and clients, research, and writing. 

        I now teach regular cooking classes in my home kitchen in North Canton and at the Western Reserve School of Cooking in Hudson, and I offer customized private classes for groups and individuals.  I publish Word of Mouth, a quarterly culinary newsletter, and  I do research, writing, and project management for my consulting clients in the food and food service businesses.