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photo by Claudia Pericon

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I didn't always know that I wanted to be a culinarian. Growing up my parents were part of a food cooperative, we were plant-based and used herbal remedies. It wasn't until my early twenties that I decided this would be my work. 


I cook and am a soon-to-be herbalist. I founded Liberation Cuisine in 2014 with the intention of nourishing movements of change with sustainable ingredients and just business practices. In 2015 I became the Kitchen Manager at Soul Fire Farm, where I cooked for the Black and Latinx Immersion Program. Since my time at El Puente beginning in 2012, I've been leading cooking classes that center traditional recipes and food as medicine. ​

I began cooking after studying community health and ethnic studies at Brown University. Here I was a Royce Fellow and introduced to food justice. I am a graduate of the Natural Gourmet Institute for Culinary and Healing Arts. I'm currently a RWJF Culture of Health Fellow and a Sacred Vibes Apothecary Apprentice.

My own food journey has been a process of finding and loving myself. I hope you too will be inspired to live your fullest life and use food to fuel you. 


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