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Currently a
Certified Tea Specialist and Tea Educator, I have a culinary
career spanning over thirty years. I lived in France for four years where I
earned a “tres bien†Grand Diplome from the famed Le Cordon Bleu in Paris. In
1983 I founded the culinary company "A La Belle Cuisine " serving
Washington, D.C. and its suburbs. I taught cooking classes that focused on
French technique in both participation and demonstration formats, and gradually
developed a catering business that, by 1987, had become a full time
enterprise. I designed and built my own commercial catering kitchen for A La Belle Cuisine in 1991 and served as Owner and Executive
Chef until I sold the successful business in 2001. I have the distinction of
being invited five times to work at the annual White House Easter Egg Roll with
25 of my staff to scramble 10,000 fresh eggs. I have demonstrated various
culinary talents several times on local television and have lectured at industry
conferences and culinary schools. I created and wrote a quarterly newsletter
for A La Belle Cuisine and continue to author articles for various industry
newsletters.
I attend tea and culinary conferences on a yearly basis to continue my quest for knowledge. I blend teas for "ris " restaurant in Washington, DC, and Middleburg Common Grounds in Virginia. Selections of my blends are available at Salud Organic Market in Great Falls, Virginia.
