How did your cooking journey begin?

I’ve been cooking and baking since I was 8 years old. I fell in love with it at an early age and have continued my passion for it straight into adulthood. My love of food and cooking came from always helping my mother and grandmother in the kitchen. But, it really goes back further than that. I come from a family of cooks; not classically trained chefs, but cooks. My grandmother’s mother was a pastry cook at a restaurant in Florida. My grandfather was a restaurant cook for all his life, as well as his brother. And his sister, my great-aunt, hosted Thanksgiving dinner every year, and was a fantastic cook!

Describe your culinary style.

I would say that my culinary style is elevated comfort foods and desserts.

What do you love most about cooking?

I love creating really delicious dishes and desserts. People eat with their eyes, so I like to make food look amazing and taste as good as it looks.

Favorite recipe you’ve made with Calphalon cookware?

My Pear Cranberry Walnut One-Layer Cake!

Best cooking tip or advice you’ve ever received that you want to pass on to other home chefs?

When baking, take out all of your refrigerated ingredients early so that they are room temperature before you use them. Cold ingredients can curdle your batter. Room temperature ingredients ensure a smoother batter.

Insider kitchen tip everyone should know?

I like to spray a measuring cup with cooking spray when measuring corn syrup, honey, or other sticky ingredients. Everything will pour out of the cup much easier.

What is your favorite secret ingredient that instantly elevates any meal?

I like to use broth as my secret ingredient. It adds so much flavor to any dish. I use chicken broth when I cook vegetables and meats, and especially when cooking rice. Chicken broth will definitely elevate your food.