In so many ways, cooking for me is about people. About the connections made over meal or an idea. With this in mind, I am happy to be a resource if I can. Please feel free to reach out and ask any questions you might have. About travel, food, pastry, bread, recipes, recommendations of where to eat, places you might like to go, how to set up a stage, what the visa process might be like, possibilities for jobs in the hospitality industry etc. I’m happy to start a dialogue
A few of the places where I’ve put on an apron include:
*Minibakeriet, Norway
*Cow and Clover, New York
*Bouchon Bakery, Napa, CA and New York
*Bouchon Bistro, Napa, CA
With Stages at:
*Per Se, New York
*Relae, Copenhagen, Denmark
*Lysverket, Bergen, Norway
