I spent most of my twenties telling myself it was a terrible idea to go to culinary school. But finally enrolling in San Francisco Cooking School was the best decision I’ve ever made, and from the moment I stepped foot in the kitchen, it was so deeply satisfying. I completed my externship and stayed on for a year as a commis at Petit Crenn, under Dominique Crenn, one of the best chefs in the world. I never intended to work in a restaurant. I specifically went to school to become a stronger food writer, editor, and recipe developer. But working in the kitchen sharpened my knives and my palate, and I love splitting my time between my desk and the kitchen, developing and testing recipes.
