My passion is food. And confection. And spirituality. Cooking, writing and teaching about food. Learning, experimenting with and contemporizing confection. I’m a recent Baking & Pastry Management program graduate from the Oregon Culinary Institute in Portland.
As a complement to my continuing culinary training, I completed “Food Blogging with Steven Shaw” at the International Culinary Institute in New York City. Six weeks of snagging flights between Cincinnati and the City and staying in cheap hotels (if such a thing can be said to exist in New Y0rk). What fun.
Interwoven in my food interests is promoting the national sustainable food culture, local family farms and the farm-to-table culture. I have a particular interest in artisan food producers. Don’t you love watching someone doing one thing really, really well? I write about sustainability and high-quality food adventures, no matter how simple or elaborate, wherever my travels lead. And I gently poke at topical food conversations to tempt readers into taking better care of themselves and others.
In 2014, I founded Essential Confection, a new confectionary business whose flagship products are voluptuous caramels in flavors of sugar and cream, salted chocolate, chocolate espresso, orange, cinnamon and anise. At Essential Confection, we have neither time nor patience for preservatives, extenders or gums. Just the very, very best ingredients. Other product offerings on the horizon. Oh yes, our business model allows our guests (customers) to choose to which food org a donation is made each time they purchase our goodies. Super-cool, yes?
Qualified recipient org categories: organic farms, artisan food producers, childhood food education programs, food pantries, soup kitchens, food banks, orgs preserving food cultures, sustainable food orgs, food system animal care orgs, emergency food services, orgs supporting smallholder farmers, agro-biodiversity and food sovereignty orgs, micro-financing and grant organizations for sustainable farming.
Essential Confection celebrates the events in our guests’ lives. We love celebrating life events.
I love to travel, write and read, and enjoy growing orchids and writing poetry (who knew?) when I’m not cooking. Biscuit and Mocha are my dear canine friends.