From Scratch
I always loved to bake - something I likely inherited from my grandmother. It wasn’t until high school that I realized I wanted to fully dedicate myself to it. I made a cake for a teacher’s daughter’s wedding, and what stayed with me the most was hearing how much people enjoyed it. That was the spark that solidified what I would pursue after graduation.
My first experiences in a professional kitchen came through a scholarship competition hosted by my college. Despite not trusting my abilities, I placed first at The Art Institute of Raleigh-Durham, which led me to compete nationally in Houston alongside other winners from across the country. My education gave me a solid framework in both sweet and savory kitchens, and I valued learning both, knowing that knowledge in one area would strengthen my work in another. I was inducted into Eta Sigma Delta, the international honors society for students in hospitality management, and later served as part of the chapter’s student leadership team.
After graduating in 2013 with a Bachelor of Arts in Culinary Management, I began my career in the culinary industry. Within a year, I found my place at Twisted Fork, located in Raleigh, North Carolina. There, I honed my baking skills while also supporting the restaurant kitchen across multiple stations. As the company grew I continued to step into new roles, eventually becoming the Executive Pastry Chef in 2018. During this time, Rocky Top Hospitality, a restaurant group, transitioned into Rocky Top Catering, and began growing into one of the Triangle’s leading full-service caterers.
The passion to create something memorable for people is still what drives me. I will always value the time I worked in an open kitchen where I could connect with guests, even briefly. Now, I find meaning in seeing people enjoy the food and service we provide at events. For me, hospitality doesn’t stop at work - it carries into the way I care for friends, community, and the spaces I help create.
Beyond The Bakery
Creativity has always extended beyond the kitchen for me. Whether I’m planning a gathering, helping bring an idea to life, or finding ways to make something run more smoothly, I’m often drawn to the process of creating experiences that bring people together. In my social circle, I’m often referred to as the “Pub Mom” or “Project Manager.” Outside of work, I still seem to gravitate towards creating things that bring people together.
I’ve always enjoyed exploring new creative outlets, and I often find that something learned in one field influences how I approach another. Growing up, I took every summer course I could - art classes, photography, bookbinding, stamp making, and more. Hell, one year I even created a video game. Looking back, those experiences did more than keep me busy while my parents were working. They gave me the opportunity to keep exploring new skills and shaped a mindset that still influences how I create today.
Made With Intention
When it comes to my philosophy on food, I believe that simple things done with care can create some of the most amazing things. I love big bold flavors that really stand out. I strive to work with simple, natural ingredients whenever possible. Not everything I do is difficult, but doing it well is what matters the most. I don’t believe something has to be overcomplicated to leave an impression. Some of the best food comes from taking familiar flavors and giving them the attention they deserve.
I’m drawn to creating things that feel approachable while still making someone’s day brighter. For me, baking is part of everyday life, but for the people sharing that experience, it may mark one of the best days of their life — or simply offer a small moment of comfort when everything else feels like it’s falling apart. I may never know what someone is carrying when they take that first bite, and that’s a reminder that food can be more than a meal — it can become part of the moments people carry with them long after they’ve left the table.
Behind The Recipe
While working with Rocky Top Catering as it shifted from a restaurant-focused operation to catering, I developed a deeper understanding of efficiency and organization in a fast-paced environment. When I see a problem, I tend to look for creative ways to solve it rather than working around it. That mindset has led me to step outside traditional kitchen roles at times - whether that meant building physical solutions to improve quality and consistency or developing my own digital tools for tracking orders, prep schedules, and team organization.
There’s always room for improvement, even in systems that seem to be working. I believe growth stems from keeping an open mind and noticing where small improvements can create better standards and organization. Those are the things that help control high-volume chaos into manageable workflows. That’s what creates space for consistency and care, even when everything around it is moving quickly.
Still Rising
One day, I’ll open my own bakery. For now, I’m focusing on growing my leadership abilities and strengthening the work that happens beyond the day-to-day production. Even so, you may still find me in the kitchen working late nights, in a flow state, doing the work that keeps everything moving forward.