Helen cooked her first 3 course meal at eight years old for a family of eight. And now almost fifty years later she brings the experience of a lifetime honed by professional chefs to your dinner table.
She writes, “Growing up, mom made everything from scratch. She baked her own homemade bread, noodles, and stretched a chicken into several meals for a family of nine. I can still smell the bread baking and remember fighting with my siblings over who would get the steaming hot crust of wheat bread slathered with honey butter. We children took turns helping mom with dinner prep and then everyone sat down to eat, visit and connect over dinner each evening. This created a lasting impression of ‘how it is done’ and I did much the same for my children as they were growing up.”
Helen brings the warm goodness of a home cooked meal to your family.
She combines skills from these professional cooking schools:
Sur la Table – Sushi, Utah
Ying Ling Liu – Chinese Imperial Cuisine, Japan
Whole Foods – Chefs Burgers, Satays & Kabobs, Moroccan, Maryland
My Kitchen Catering – Tapas, Maryland
Hill’s Kitchen – Sauces, Pasta, Bentos, Washington, DC
Brigham Young University – International Cooking, Utah