06/17/2026
❤️♥️💜A little Inspiration:❤️♥️💜
Have you ever been invited to a dinner party at my house?
If you’re one of the few who have, then you already know I have an absolute love for cooking. I love blending flavors. I love creating sauces. I love plating food. I love watching people take that first bite and seeing the smile that follows.
People often ask where that passion came from.
No, it wasn’t because my grandma was an amazing cook, although I loved watching her in the kitchen. And Mom, I’m sorry, but it wasn’t from you either. You’d be the first one to admit that cooking wasn’t exactly your superpower!
Truthfully, it came from a few very special people.
When I was a young girl, I attended dinner parties hosted by my Aunt Bessie. To me, she was the most fabulous person who ever walked the earth. She wore beautiful clothes, entertained effortlessly, and served the most elaborate meals filled with foods I’d never even heard of before. She sparked my curiosity and showed me that food could be an experience.
Years later, I began working in an Italian restaurant under Chef Bob Alywin Through him, I learned that food was more than something you served quickly across a bar. He taught me respect for the craft itself. Bob was an incredible mentor, and I learned something new from him every single day.
After Bob left, another chef came in. I only worked with him for a short time, but that short time changed me forever.
Chef Christopher Cassel taught me to truly love culinary arts.
He taught me that respect is earned, not given. The more respect he showed me, the harder I wanted to work. The more I wanted to sell his creations. The more I wanted people to experience the beautiful things he could put on a plate.
He made me fall in love with how food looked before it ever reached the table. He made me appreciate the anticipation on a guest’s face as a dish arrived. And he taught me to find joy in the empty plate that came back to the kitchen.
Gaining Chef Cassel’s respect remains one of the accomplishments I’m most proud of in this industry.
So if you’ve ever enjoyed something I’ve put on a plate—or even packed into a to-go box—there’s a good chance you’re seeing pieces of what these two men taught me.
And for that, I’ll always be grateful.
