Veloute

I attended the New England Culinary Institute from 1998-2000. I have worked on the line, as a pastry chef's assistant, as a baker's assistant, and as the "chef" (cook) at a bed and breakfast inn (I was the only person in the kitchen except on my days off...I did the menus for breakfast, some lunches, and a couple of dinners, and did the ordering, purchasing, inventory, etc). Now, however, I am not working--I am staying home raising my two young daughters. I am happy to do this, but really miss cooking professionally!

I found my love of cooking after moving out and going to college (BS in botany at University of Texas at Austin). I was vegetarian at the time and wanted real food. I ate a lot of unfamiliar vegetables and grains! It still took me a couple of years to realize that I could actually cook for a living. After working at a vegetarian Chinese restaurant for 6 months (we're in North Carolina at this point), we found ourselves in Vermont and I applied to NECI as stated above.