Culinary Instruction

I lead workshops for individuals and groups throughout the Greater New Haven and Lower Naugatuck communities.

When it comes to cooking, I focus on using locally sourced, fresh ingredients to maximize your health benefits and support our regional growers and producers. However, I also lean into supporting those on fixed incomes or relying on SNAP or WIC to make the most healthful meals possible.

I am pleased to announce that, in 2025, I am partnering with Griffin Hospital to offer a monthly nutritional series out of their Oxford Teaching Kitchen. Classes will relate to the hospital’s proactive approach in health management, specifically, preventing/managing heart disease, diabetes, cancer and more.

This spring and summer, I’ll also be featuring fresh creations from the Naugatuck Valley Community Gardens.

I guide groups in the exploration of regional agriculture, challenging you to incorporate new ingredients into your routine. Connecting with and supporting local growers and producers:

• protects open space;
• creates jobs in our local communities;
• supports regenerative practices that replenish the earth, rather than depleting it’
• lower our carbon footprint; and
• optimize peak freshness of items that are produced/harvested nearby.

Workshops are typically scheduled as a single event and often occur on farms, at community gardens or local libraries.