I originally made the move away from home in the year of 2012 when I went to Chicago for college. I attended the School of the Art Institute of Chicago studying photography. A year in a half in my studies I transferred to Kendall College and majored in Culinary Arts. I’ve learned to love food from my grandpa as a child. I’ve lived with my grandpa all the years of growing up. When I would come home from school he would always have a meal prepared for me and my two older siblings. I loved watching him cook, and often had a notebook handy when it came down to jotting down his recipes. Folding wontons and making bread from scratch with my grandpa are all memories I’m very fond of and still hold close to today.
I have been with my boyfriend, Donald since we were 16. We met at our first job at Wendy’s. He was my trainer and I was his first trainee. Early in our relationship, we began to cook and bake together. I was the “chef” and he was my “sous chef.” What I’ve always enjoyed about both cooking and baking is the process of bonding over the love of food. When I went to college Donald and I continued our relationship over the long distance for 3 years.
During my years at culinary school, working for volunteer events, and working a full-time job at Davanti Enoteca Restaurant I’ve learned a lot. The road to becoming a chef is not as glamorous as Food Network might make it seem. There were a lot of long nights that bled into one another, standing on my feet for over 16 hours a day, burns, cuts, working holidays, shitty pay, and that’s just the beginning of the list. But the lifestyle kept me going, I was never bored, and best of all it’s so damn self-gratifying at the end of the day. I came to work every day high on the adrenaline rush of putting out great food orders after orders. To have people smile ear to ear and thank you on endless accounts because of the food you made is truly a feeling like no other.
When I graduated culinary school I moved to Virginia Beach to be with Donald. He’s in the United States Navy and is currently stationed there. I worked at a fine dining restaurant called Terrapin. There I’ve learned a lot about how sourcing the right ingredients really makes a difference in the end product. The time spent on prepping ingredients to the time it’s served for our customers was a process of detailed technique and precision. We valued our customers and wanted to put all our energy into making a great meal for them.
The process of creating Eggsessive Crave took a lot of time and effort. I wanted to pull in everything I’ve learned and incorporated them into my business. From cooking as a child with my grandpa, I want my desserts to be made with wisdom and bring you back to childhood. From cooking and baking with Donald, I want my desserts to be made with love and care. From my years at culinary school, I want my desserts to be technically sound. From my years at working at Davanti Enoteca, I want my desserts to have my customers smiling from ear to ear. From working at Terrapin Restaurant, I want my desserts to be made with quality ingredients. If I can’t have all these things I will not be serving my customers. I strive for perfection when it comes to all the things I make and carefully bake everything with all these qualities.
I want to thank all my customers from Virginia who has ordered from me and trusted me to make something for them to celebrate a special occasion. I do apologize because I’ll be making the move back to NYC in hopes of expanding my business. I’m back in the city where I originally fell in love with food.