Why I want to be mentor in this category: I enjoy making and eating soups all the time - for work, for friends, for family and for clients. I seem to have an innate skill for just the right blend and know what to do for texture. Whether clarifying or rough chopping, soups are a huge part of my daily life.
What inspires me in this category: Soups are so versatile and so many people open up to discussion when you ask for their favorite soup ideas. It is a classic, comfort food that is universal.
Experience: As a mom and wife and as a personal chef providing foods (and soups) to those recovering from orthopedic surgeries, soups are a BIG part of getting healthy and staying healthy. Soups are comfort foods that make people feel better just by being what they remember. What's inside a soup, can help you heal, make your energy levels rise and keep your body-machine running properly.
Biggest Lesson Learned: I've learned that EVERYONE has something we can learn. It may be unconventional, but it's value is immense.
Books, classes, teachers that have helped me: My classes (Soups & Sauces with Chef Getchell) at the Scottsdale Culinary Institute and the hundreds of cookbooks that I have collected over the years. Plus, lots of experience of my own in the kitchen.
Education, Awards, Pro Experience: I am a personal chef. I am a wife and mom. And, I attended the Scottsdale Culinary Institute studying Culinary Arts.
Soup too salty? Add a drop of balsamic vinegar and taste. You might need a few drops, but the saltiness will melt away.