Culinary Innovation Comes to Texas

After a few years traveling between Charleston, South Carolina and San Antonio, I am very happy to announce that I have made the relocation to Texas permanent.

My past experiences in the culinary field range from organizations such as ESPN, Le Creuset and the Executive Chef for the United States Olympic Committee. However, I have always wanted to contribute more towards the greater good, and I have truly been inspired with the use of food as medicine. I look forward to contributing to this wonderful city which has forward-thinking residents and a celebrated culture.

Over the past year, I have had the great opportunity to work on a Susan G. Komen funded pilot on dietary intervention and breast cancer. Working with 150 breast cancer survivors and South Texas cuisine, we implemented unique herbs and spices (some of which are readily available but not typically used) into our meals. Dr. Michael Wargovich has been an integral contributor as he has twenty-plus years of research on “chemoprevention” or utilizing foods with possible cancer-fighting properties. This project has been life-changing, and one of the participants left me with a memorable quote:
“When I go out, I always accessorize with scarves, earrings, necklaces, etc.  After being educated about different herbs and spices and their related benefits, I have learned to accessorize my food/meals every time I’m in the kitchen.”

This is an innovative approach in the culinary industry and I hope Dr. Wargovich’s and my work in nutrition and medicine can help Texas thrive.

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