I have an obsession with food. I want to know how it got to my plate, where it came from, how it was processed, and what made it taste the way it tastes. I guess this obsession makes me a good candidate for being a chef.

When this whole journey into the culinary world began, I was running a small kitchen at a camp in Colorado. I realized that I enjoyed feeding people food that didn’t come from a box, and I realized that I wanted to learn how to make good food. So, off to culinary school I went.

It’s been three years since I graduated. And even though that is not a very long time, I feel that every step of the way I have learned so many valuable skills for what I am doing now. I have also developed a bit of a philosophy on food: it must be fresh and it must be from scratch. About a year ago, my husband and I launched into the abyss and started a catering company.

One of the things I love to most about running Mizuna Culinary, is that I am constantly exposed to new adventures. I teach classes, I’m learning how to grow a lot of my own ingredients, I get to cater at all sorts of events, and every day I get to do what I love!

This blog is going to be about the culinary adventures my profession takes me through. I’ll have stories about gardening, teaching, crazy cooking ideas and experiences and, of course, a lot of food! I hope you join me and check in every now and then. Enjoy my “Food Matters”!