She studied at fabled Ballymaloe Cookery School in Ireland, and afterwards taught the wonders of food and our food systems to children and teens in the San Francisco Bay Area. She focused on school gardening, hands-on cooking programs and redesigning school lunch programs, while also designing gluten-free pastry recipes for a Santa Cruz bakery.
In 2014, she studied for the highly respected Masters degree at the University of Gastronomic Sciences in Italy, where she immersed herself in the study of food from a global perspective. After this she settled in the U.K. and worked for the Jamie Oliver Food Foundation specializing in program management.
