My interest in food really blossomed after moving to Portland and sampling the wonderful local restaurants. I began to experiment more at home, using magazine recipes as guidelines. I love to eat good food and will try almost anything once. When I took a Southeast Asian cooking class at the Western Culinary Institute I knew I would like to work as a Chef but the thought of "restaurant hours" was not appealing for my lifestyle.

I learned about the United States Personal Chef Association via the Internet and became interested in the idea of owning my own business as a Personal Chef. I decided the name A Chef For All Seasons was appropriate for my business because I really like to focus on the seasonal produce in Oregon for my menu planning. I love to shop at the Farmer's Markets during the summer and take advantage of all the fresh fruits and vegetables. I enjoy the opportunity to provide people with good quality home-cooked meals that enable them to sit down to dinner and relax.

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