"To eat is a necessity, but to eat intelligently is an art."
- La Rochefoucauld
Hello, and welcome to our WHS Farmacy! As one of the two Family and Consumer Sciences teachers here at WHS, I am dedicated to teaching students how to fuel their bodies with nutritious, yet really delicious food. We chose to name our classroom the WHS "FARMACY" with the hopes of inspiring students to cook, eat nutritious foods, have an appreciation for the journey that their food takes (Farm to Fork), and to live a life that is active and promotes wellness.
My personal specialty in our program is Nutrition and Wellness, Culinary Arts, and Hospitality. For as long as I can remember, I have always been around or worked in the food industry. My mother is the general manager of a catering company in south Florida, and she tasked me with many behind the scenes duties so that I would learn the industry at a young age. When I was 15, I took my first job in a pizzeria doing takeout, worked for another two years at a private country club as a server, then continued serving at a popular chain restaurant through college. This was wonderful, as I got to experience several different jobs from bus girl, to line cook, to head server.
The journey did not end there! I decided to move across the country and leave the Florida sunshine behind to attend Purdue University. It was my experience in the Hospitality and Tourism Management program at Purdue that has inspired much of our nutrition program here at WHS. During my 4 years at Purdue in the HTM program, I took courses related to the food and service industry, and got to apply that knowledge in a lab based setting through several levels of courses, including working in a lab based setting in a kitchen. Our program at WHS is structured very similar. The students plan a lab that directly relates to the topics we have covered that week. They each assign themselves one of 4 jobs, plan the lab, and on Fridays prepare the recipe. My philosophy that I want the students to share is that they take pride in their creations, and appreciate themselves as the food artists that they are.
As a Career and Technical Education teacher, I am dedicated in helping students discover the many college majors and vocational school options to further their knowledge of the Culinary Arts and Hospitality Industry. This industry is HOT, so let's get cooking!
AS, Hospitality and Tourism Management, Purdue University
BS, Selling and Sales Management, Purdue University
Transition to Teaching, Secondary Education Family and Consumer Sciences, Purdue
Long Distance Running- I enjoy racing frequently in 10K's and Half Marathons. My goal is to train this winter to be able to run a full marathon this Spring.
Traveling to foreign countries and exploring their cuisine. I immediate ask where the locals like to eat, and find a way to get there whether it is via taxi, a 2 mile walk, or bike (I have done all 3!). Nothing fancy, just good food!
Cooking... of course!