ravensfeast

Brenda sharpened her knife skills at both Cordon Bleu in Florence, Italy, and City College School of Culinary Arts & Hospitality in San Francisco. She's had the pleasure of searching the world wide for authentic eats while working as a buyer at Dean & Deluca and has proudly represented some of Italy's and Spain's most talented food makers at Manicaretti and Culinary Collective. She kept baker’s hours at San Francisco’s Tartine Bakery, mixing, shaping, proofing and firing to perfection. She braved NYC traffic while working for purveyor Primizie Fine Foods, calling on some of the best restaurants and retailers in America. As well, she's had the tremendously enjoyable opportunity of working with Oregon's finest ranchers, farmers and chefs at Nicky USA. She is a member of Slowfood, the Portland Mycological Society and the OR Albacore Commission. She loves crabbing, clamming, mushroom hunting, cooking and, of course, eating!