Competing on Food Network’s Cutthroat Kitchen – airing August 3rd @ 10pm
Known as the Vegan Temptress in Louisville, KY, my cooking style could be described as compassionate southern cuisine. The meals we grew up eating around our family’s table – nostalgic dishes that still bring back the best memories when we taste those flavors today. For me, it’s biscuits and gravy, or chicken and dumplings. I recreate those sentimental dishes by using ingredients that are more sustainable and easier on our environment, that don’t support the industrialized animal industry that inflicts so much cruelty today, and are good for our body, mind, and soul. Educating people on the benefits of a plant-based diet, while showing them how delicious the food can be, drives me.
I attended culinary classes at Sullivan University in Louisville. I've taught countless cooking classes, assisted in launching a cafe in Shelbyville, KY in 2013, sold prepared meals, and wholesaled baked goods locally. Before I began cooking professionally, I advocated for animal welfare through public campaigns, media interviews, and working with major corporations to enhance their welfare policies. The new goal I'm working towards? Creating Louisville's first all-vegan restaurant.
When I'm not cooking you may find me loitering in Quills working on a project on my computer, soaking up the sun in the cabriolet, or enjoying some sports, a local brew, and vegan grub.
This summer I'll be competing on Food Network's Cutthroat Kitchen, airing Sunday, August 3rd at 10pm. I'll share details for the viewing party in Louisville as the date grows closer.
“Cooking is like love. It should be entered into with abandon or not at all.”
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