The Chef
In Sister’s Kitchen, LLC, is a project of passion, and has been evolving for several years. I grew up on a large dairy in central Florida: there were 4-H and FFA projects, County Fair ribbons, family mealtimes; then later, juggling work, family and budgets. Memories from my early years include fresh milk from the huge stainless steel tank down at the dairy; feeding the veal calves (before I knew what veal was); corn, tomatoes and squash shared from the neighbor’s garden); and Mama’s fresh baked cookies and breads.
So cooking and baking was just something I always did.
Basic meals, nothing exotic; meatloaf and potatoes, pork chops,
spaghetti, food you would find in a Norman Rockwell painting. After I
graduated from University of South Florida with a BS in Nursing, (there
were plenty of pizza deliveries during those school years), my family
moved to North Georgia.
I was introduced (thank you, Donn) to Leslie Currie, who, in
time became my soulful kitchen sister. We shared a love of food, of
gathering friends and family around the table. We began catering small
events together. When we began to plan a business, I knew the next step
for me was to enroll in the local culinary arts program. It was during
this period I was exposed to the REAL basics and continued to expand my
food experiences. After graduating with an associate degree in applied
culinary arts in 2007, life changed again. Leslie’s life came to a
tragic end.
Although Leslie cannot be part of this the business venture, her spirit will forever be in me and in my kitchen work. Because of the deep impact she made in my life, I am In Sister’s Kitchen, in your kitchen; connecting the threads of all of our lives with good food, soulfully prepared.
ServSafe Certified.
Member of the
American Personal & Private
Chef Association