Before Elizabeth went to culinary school, she worked in the fashion industry in Manhattan for five years. As she threw dinner parties and cooked for friends, her passion for food and the desire to learn the craft grew. After graduating from the health-supportive focused Natural Gourmet Institute, Elizabeth worked at Daniel Boulud’s Michelin star flagship restaurant, Daniel. Elizabeth was introduced to the world of fine dining as she worked alongside some of the industry’s most talented chefs as their Chef de Partie of Pasta.
The culinary arts have always been a source inspiration for Elizabeth. It started at a young age when she served as her mother’s sous chef preparing wonderful dinners for their growing family. However, we don’t all have the luxury of cooking dinner every night. After recognizing this need, Elizabeth started her own business. She finds passion in pursuing her culinary dreams and sharing that with others.