I started early, helping in the kitchens of my Grandma, Aunt Pat and my Mom. At the age of 13, I taught myself to decorate cakes using the Wilton magazines. At age 17, I was canning my own jam and jellies. A skill taught to me by my Mom which I use still use quite often making my own apple butter from her apples grown in Penrose, Colorado.
After high school, plans to attend a culinary academy fell through, but I continued to bake, cook and cater small events for family and co-workers while working in other professions in Arizona, California and Colorado. In 2002, I found Culinary School of the Rockies (Now Escoffier School of Cooking) in Boulder. I took some recreational cooking classes and learned of their professional Pastry Arts Program.
After a lot of encouragement from friends and family, to follow my passion, I completed the pastry course and set out to change careers. I landed in Colorado Springs, first at a catering company where I learned high volume dessert production. From there I went to be the pastry chef at a steak house, producing a 7-8 item dessert menu.
In 2007 I took a job at Chefs Catalog Outlet Store, where I first had the opportunity to instruct my own cooking classes. In that time, I also had a great opportunity to learn cooking from some of the city’s most experienced chefs. Now, five years later, I found that not it’s not only my passion to cook, but to teach others how to as well. I am also a dedicated student, continuing my own education and learning more to pass on to others.
Tinta De Toro has been open for nearly two years now and I can't believe how great this year has been. I have met so many great people that now enjoy cooking and baking. I always tell my foodies that if they have questions on a recipe or trouble finding ingredients to be sure and call or send an e-mail. I am still at their service to help in the kitchen.