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Checking in…

I was having dinner with my friends a few nights ago, and one of them asked how the blog was doing.

“The blog has been very, very quiet,” I said. “In fact, I don’t even remember when my last post was!”

I have to be honest and say that I didn’t even remember what my blog looked like until I checked today. That’s how long it’s been. This blog- which I keep wanting to come back to- has been put on the back burner, slowly and sadly gathering dust. The past few months have been a whirlwind for sure: I got married, I finished culinary school, and I started a new job that was meant to last just three months. Now, those three months have been extended to a year.

Where have I been? Those of you following me on Instagram might have a clue.

In April, I joined the team at Blue Hill at Stone Barns. This opportunity is something I have been working toward for a long time; a few years ago, my boyfriend at the time (now husband) introduced me to Chef Dan Barber’s work. On our first date, he asked if I’d ever seen Chef Dan’s TED talk, How I Fell In Love With A Fish.” I hadn’t, and he insisted that I watch the video, along with Chef Dan’s other talk, A Foie Gras Parable,” when I got home.

At the time, I had no clue who Dan Barber was. When he published The Third Plate a few years later, it was, once again, my husband who brought it to my attention. I read the book with much enthusiasm, and it very much changed the way I thought about food and agriculture. Shortly after, Chef’s Table was released on Netflix, and Chef Dan had been featured in its first season. I decided that if I was going to cook, it had to be at Blue Hill at Stone Barns. There are very few chefs who inspire conversation around food, farming, and policy the way Dan Barber has, and for that reason, I think Blue Hill at Stone Barns is the most important restaurant in America, if not the world.

The hours are long and the work is hard, and I don’t think I’ve ever been so sleep deprived. Also, my diet right now is probably 50% coffee, 25% toast, and 25% granola. But there aren’t words capable of expressing just how grateful, honoured, and humbled I am. Every day, I get to share both the kitchen and fields with some of the most curious, passionate, and hard-working people I’ve met. I hope to write about some of these experiences soon.

I highly doubt there are still readers who visit after such a long period of silence, but that’s my check-in, if anyone is wondering. There won’t be recipes for a while, but I do miss writing, so it won’t be radio silence around here.

Until next time,



  1. Rebecca @ Strength and Sunshine
    July 25, 2017

    So happy for you dear! Keep following your dreams! xoxo

  2. Gina
    July 28, 2017

    I had no idea you had such a personal connection to Blue Hill at Stone Barns! That’s incredible that you’re already accomplishing some of your highest-set goals :)

    Congratulations and keep up the great work!


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