Q: How did you get Into this?

A: I have been obsessed with food and cooking since I was a child. Combined with my lengthy list of childhood illnesses like asthma, allergies, colds, infections, etc., I also became interested in health and wellness. I knew there had to be a connection between diet and overall health and I not only wanted to put my symptoms to rest, I wanted to help others understand the connection.

Q: What is the favorite part of your job?

A: That has to be catering a special dinner, one that everyone will always remember, and having the food stand out in a good way! I am equally happy when a client calls me and tells me that I was right about something, that they have adopted a better diet and they are feeling better and living a better life!

Q: What don't you love about it?

A: Nothing. If I didn't love it all—the good, the not so good, the challenging—I wouldn't be doing this.

Q: What is your favorite meal?

A: My favorite dishes are the ones that not only taste amazing, but have loadsof booster foods. They are typically dishes that people usually don't likebut can't get enough of once they taste my version. My ultimate greens are a perfect example.Most people dread eating greens, but I can't make enough of mine.

Q: What is your ultimate dream?

A: To be able to do what I love into my twilight years and watch as generations of families follow my recipes along the path to better health and overall wellness.

Q: Who is your typical clientele?

A: I see people from all walks of life, from wealthy clients to the not-so-rich children at the schools I work with. I strongly believe in finding the right person for the job. The world of nutrition is huge and changes every day. I specialize in weight management, pre-natal nutrition, child nutrition, and obviously cooking techniques. If a client comes to me with a serious illness, I do the best I can to refer them to the closest specializing practitioner.

Q: What would you tell someone interested in this service in order to encourage him or her to get into it?

A: I would tell them I hope to be the last stop on the food fad roller coaster, and that I will help bring them balance and peace with food while showing them how to prepare it themselves and enjoy it!

Q: What is your favorite cocktail? Does it have any nutritional value?

A: There is no nutritional value in alcohol. No matter what you read, it just doesn't help with anything (as far as I know). Now you may ask, "What about red wine?" You can get the same beneficial effect from pure unfiltered grape juice without the negative effects of the alcohol. That being said, any healthy person who drinks moderately can definitely benefit from the temporary relaxation effect. The truth is that most people drink more than they think. A typical martini has 3-4 ounces, which for a woman, is more than she should drink on any given evening. I opt for drinks with flavor—bourbons, whiskey, tequila, etc. Drink them on ice with some calorie-free soda water. My personal favorite is a classic: the Manhattan.

Q: What is your favorite cookbook? A must-have in your mind?

A: Funny, I actually don't read anything but books that enhance my skills. Amust read for everyone is Know Your Fats by Mary Enig. Most people don't know the harm they are causing themselves by cooking incorrectly with fats.

Q: What meal would you make for a first date if you really liked the person?

A: I would probably pull out all the stops. Oysters with Frozen Bloody MaryGranitas, Pancetta Wrapped Prawns, some sort of killer seasonal salad with a decadent cheese, something homey (to show my domestic side) like homemade handkerchief pasta with Kobe beef meatballs, and finish with one of my signature triple-salted caramel desserts fortified with bourbon.

Q: What's your most processed, unhealthy guilty pleasure? And when do you typically eat it?

A: That's a toss up between the animal style burger with fries at In-N-Out Burger, a cherry slush from Sonic, or movie theater popcorn with peanut M&M's. I indulge when I’m feeling cocky and impermeable to the things those foods will do to me or when I’m in a serious funk.

Q: What is the strangest food request you have ever had as a personal chef?

A: I can't tell you that. I am sure that client will read this!