My first job in food was:
Selling bread and making scones at Great Harvest Bread company and working the farmer's market circa 1994
What brought me to San Francisco:
My one-year goal:
Travel internationally at least once per quarter.
My five-year dream:
To have a very small restaurant where I can cook for people in an intimate setting. Also to find a way to meld my love of cooking, healing people through food and body movement.
My mentor, and the most important lesson I learned from him or her:
My mother-she encouraged me to remain forever curious.
The person I'd most like to collaborate with, and the project:
Tim Ferriss-I'd like to explore the ideas of creativity being sparked and amplified through the movement arts. Body movement and challenges act as an analogy for pushing boundaries in the creation of new dishes coming out and up from life history, fears, feelings and karmic pasts.
What I can teach other people in this group:
How to use a tai chi sword.
My favorite thing to cook:
Grilled lettuce salad with anchovy dressing and a side of steak.
How I relax:
Hiking, lifting heavy things, tai chi and yoga.
I am proof that hiking, lifting heavy things, tai chi and yoga.