During my three years at the Culinary Institute of America, I was a group leader for two semesters in the culinary arts program. I was also vice president of the digital media club and curated a digital magazine that focused on all aspects of food media! Outside of school, I interned Sarah Copeland of Edible Living where I assisted her on her third cookbook: Everyday is Saturday. I did recipe testing, assisted on photo shoots, and performed other organizational tasks. I also assisted food stylist Kersti Bower on Patti Labelle's second season of her cooking series.

I studied abroad in Puglia, Italy from January to April 2018, and was inspired by the plethora of knowledge Italian culture and cuisine has to offer. I graduated from the Culinary Institute of America, Hyde Park, New York with a bachelor's degree in Food Studies spring 2018. After finishing school I was a private chef and trailed with many food stylists. I got to work on editorial, video, and advertisement shoots, each teaching me various aspects of the media industry.

After six months of freelancing, I accepted a job as Associate Culinary Producer for PowerHouse Productions TV. I currently work under Executive Producers Rochelle Brown and Sonia Armstead who supported the startup of my first LLC, The Garnished Palate. I test and develop recipes for clients such as Patti Labelle, Chef JJ Johnson, Jake, and Jazz Smollett, Jernard Wells and Porsche Thomas. During pre-production of cooking shows I create production binders with breakdowns of each show; ingredients, equipment, props, and grocery and prep lists, and daily timelines. I often spend time on set as the talent's liaison and food stylist. During post-production, I edit and test recipes, re-shoot beauties, run the powerhouse social media account, and create monthly expense reports amongst other various duties.

I continue to write freelance. I have been published in Verge Magazine, the Poughkeepsie Journal, and Westchester Magazine Blog. I also produce content for my food and lifestyle blog and social accounts called The Garnished Palate. I was sponsored by Harney and Sons Tea and have a “cooperation” with an artisanal pasta brand called Benedetto Cavalieri.

I joined the Slow Food NYC committee where I attend monthly meetings and help plan events like the upcoming Slow U. I was also asked partner with a female spirit brand part of the Women's Cocktail Collective to develop a drink that will be featured at the Les Dame d'Escoffier scholarship gala in July.