Growing up in Chester County Pa. (located in the Philadelphia suburbs) I was exposed to a culture all in of its own. Corn fields everywhere you looked, an amish buggy clacking down the road or Sunday church. I attended West Fallowfield Christian School from kindergarten to eighth grade, Then Avon Grove Charter for high school, along with the Chester County Technical College High School (T.C.H.S)  in the Culinary Arts program. I was fortunate enough to have a C.I.A alumnus Chef Daniel Dietrich, as my instructor at T.C.H.S. During the program at the Technical College High School, we learned culinary fundamentals, for example, mother sauces, how to grill, saute, bake, blanch, and much more. The culinary program had a student run Restaurant called the "Bridge Cafe" where we worked ever station in the restaurant from F.O.H to B.O.H along with catering that the restaurant offered.

          

When I was not busy in school, or working for Sciarretta Cakes and Catering,  I would spend my time outside, fishing with friends, hiking, gardening, playing by the creek, or helping my grandparents around the house. In the summers, I would help my grandfather jar salsa, pickles, green beans, and beats from the vegetables in his garden. I would also go to the local farmers market in Lancaster and get fresh baked goods from the Amish . I always felt that growing up in a small town would limit my knowledge in culinary arts. In a way I felt I was missing out on all the "food trends" of the culinary world. It took moving away and attending to the Culinary Institute of America for me to realize how fortunate I was. After my first six months at the C.I.A I proceeded to go on my internship.

        

I had the opportunity to intern  at the Los Angeles Times Test Kitchen under Food Editor  Russ Parsons and Test Kitchen Director, Noelle Carter. I was responsible for testing recipes, shopping for ingredients, and styling food. When testing recipes I took  notes on timing; for example how long something needed to bake, or simmer, or to come to the right consistency, and texture, along with the proper yields. After the recipe testing was done I was responsible for styling the food. Using cotton swabs, tweezers, picking out the right plate or bowl to make the food look  as good as it tasted. At the end of my internship, Noelle Carter put me in charge of her personal “Bacon Cinnamon Bun” recipe for the annual “Los Angeles Times TASTE” event. I was responsible for making the recipe for a food blogger event, and for a demo on KTLA News. I enjoyed the experience I had at the Test Kitchen, and I would like to work in a test kitchen for my future career.

        

After graduating with my Associate in Culinary Arts from the C.I.A, I decided to move back home to Pennsylvania. I started to work with  Sciarretta Cakes and Catering, as a Sou Chef. Shortly after I started my own catering business, Simmons Catering. I would personalize each menu to the clients wants, needs, and taste, only using local in season ingredients. I have been fortunate to explore all aspects of the catering business. I have catered, weddings of one hundred plus guests, and four course dinner parties. I have also catered yearly three day events, cooking lessons, birthdays, retirement dinners, and New Year Eve parties. Being back home, I became part of the Occupational Advisory Committee (O.A.C) at my alma mater, the Chester County Technical College High School. Where professionals in the industry provide assistance to ensure the curriculum content, appropriate technology, and teaching strategies are up to date for the programs. I am also a judge for the National Occupational Competency Testing Institute (N.O.C.T.I) for the Culinary Arts Program at T.C.H.S. Students are tested on their ability to perform, and follow procedures, that meet there programs criteria.

 

My passion for food and agriculture does not end there tho. In my free time I enjoy growing a vegetable garden; tomatoes, cabbage, brussel sprouts, lettuce, zucchini, peppers, strawberries, asparagus, blueberries the list goes on and on. I will try and grow just about anything in my garden. Also for over 8 years now I have raised ducks, and chickens. Selling both my abundance of eggs, and vegetables to the people in my community. It is extremely satisfying knowing how to cook your food, and grow it.

 

Roots are what make a plant grow, and never forgetting your roots, are what make us grow as individuals, that gives us inspiration, to blossom into the the capable individuals we were meant to be. “Cle de Voute” (meaning keystone) is tattooed on my wrist. My past, and where I grew up is my keystone, it makes me who I am today, and what I aspire to be.