Crushing it inside and outside of the modern kitchen
I love cooking and have spent much of my career in food & beverage, working for restaurant groups, wineries, and beverage companies around the world. However, until recently I’d stopped cooking as much at home since I was always on-the-go, bouncing in and out of my apartment and often tired by the time I did make it home for the occasional night in. I came to rely on takeout far more than my own pantry — which was expensive, unhealthy and less enjoyable in the long-term.
Personally, I’ve never been able…
Stanford MBA. Food & beverage entrepreneur. Consumer startup enthusiast. Management consultant. Avid reader & traveler.