I am a culinary consultant, cooking teacher, and food writer.  For my consulting clients in the food and food service businesses, I do research, writing, and project management.  I 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.   Word of Mouth is a culinary newsletter that I publish quarterly.

        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 worked as a pastry chef at 91 Wood-Fired Oven, and ran my own catering business.  I taught cooking classes at my home, at other venues, and at local cooking schools, first for Loretta Paganini and then for Western Reserve.  Recently, I retired the catering part of my business to make time for more writing and consulting, circling back to my love for research, writing, and working one-on-one with clients.  I’m still addicted to cooking classes, though--teaching them is as much fun as taking them.