| My
Experience |
| My
14-year culinary career began in New York City's |
| gourmet
take-out shops, culminating at the prestigious |
| Dean
& Deluca. From there I worked for most of Manhattan's |
| caterers,
cooking and organizing everything from an intimate |
| dinner
party for Yoko Ono to the 2000-guest opening for the |
| Warhol
retrospective at MOMA. Here in Seattle I've cooked at |
| The
Ruins, The Harvest Vine, Lowell-Hunt Caterers and |
| Cyclops
restaurant. Local clients include Gerard Schwarz and |
| Bill
Gates. My private clients have been gourmets whose food |
| desires
have been Low-Fat, Vegetarian, Kosher, |
| International
or -gasp- all of the above! |
