I hold a Bachelor’s in Biochemistry and worked in a lab at the University of Iowa for two years before deciding to pursue a culinary career. It was a major change, but I found a new home at the New England Culinary Institute in Vermont. Fast forward two years, I have my Associate’s degree in the culinary arts and I’m currently the production sous chef and kitchen manager at a major catering company in Boulder, CO.
My favorite foods are easy going and full of flavor. I love the simplicity of a few star ingredients and playing around with unexpected combinations. Cooking at high altitudes can be a challenge, but I try to include conversions for sea-level!
Contact Me: firstname.lastname@example.org
Check me out on Instagram! @anaeaportia