In 2004 after Graduating from the French Culinary Institute in Soho, Molly started work as a private chef/caterer. Along with private chef work she has worked as a recipe tester and food stylist for publications and cookbook authors including: New York Times, Gourmet Magazine, O the Oprah Magazine, Food and Wine, Sweet Paul and Ellie Krieger. She developed a cookie company named Mollypenny that specialized in sweet gifts with beautiful boxes and high quality local ingredients. Molly currently freelances for Bellocq Tea Atelier preforming Product R&D and Food Network doing Recipe Development.