Chef Jamie, a graduate from the French Culinary Institute in 2001, has spent most of her career working in the food industry.

She spent her pre-culinary school years cooking in San Francisco, working for a food website called Tavolo, and studying food and wine while traveling through Europe. Upon graduation, she worked at Tanda Restaurant where she learned how to cook South East Asian cuisine with Chef Stanley Wong. She later moved on to running her own kitchen at Tuller Fine Foods, a French food store in Brooklyn, New York where she was responsible for developing all her own menus and recipes. With a desire to move off on her own and share her knowledge of food and wine she launched the home chef cooking classes.

STUDIES INCLUDE
•The French Culinary Institute, Culinary Certificate
•Culinary Institute of America, Continuing Education Certificate Program
•Windows On The World Wine School Certificate Program
•Divina Cucina Culinary School in Florence, Italy
•Tanda Restaurant, Modern South East Asian Restaurant in New York City
•Tuller Fine Foods, Brooklyn
•BS Education from University of Vermont