“My cooking career began in a bar in Baltimore, Maryland when I was seventeen, prospered during a six year sojourn in Paris, France, strengthened in Calgary, Alberta where I owned and ran a bookstore with my Canadian husband and where for pleasure I cooked part-time in a friend’s restaurant, and has flourished since I chose to work in props food and food styling in Vancouver.
The film industry demands a combination of artistry and practicality, and an understanding of how the food will look when filmed. Food is sometimes the hero, but most often a subtly integrated part of everything that helps a scene work. There is also the appeal of making food that suits the sometimes idiosyncratic and always-discriminating dietary needs of actors, and being on set to make sure the food they eat is handled properly and remains palatable and safe.
I play with food; make it funny or ugly or absurd or elegant, constantly expanding my knowledge and imagination. Last minute changes are inspiring, not intimidating and I try to be prepared with choices for those last minute ideas.
I love my work.”