Megan Williams

At two years old, my feet hung from any chair I sat on with no promise of reaching the floor any time soon. The favorite spot of mine to dangle was on a stool next to my grandma (aka Nini) in the kitchen. We were partners in crime, baking bad asses. She’d do all the work and I’d add the sprinkles.The fruits of “our” labor were scrumptious. If I got my love of baking and cooking from anyone, it was her.

I’m not a natural born chef, but I do have an innate drive and want to learn; most call this curiosity. All the times my mom told me what to change, or my friends explained how I could improve a dish, gotme to where I am now. At twenty years old, I can confidently say I’ve had 18 years of adding sprinkles, but also cooking and baking so much more. Although it is not my career, cooking is my passion. I want you to become a badass chef too.

Food isn’t my only interest, as I am currently studying Environmental Science and Policy at University of Maryland, College Park. I’d like to save the world, along with making your world taste better. I’m a knitter, hiker, reader, gardener, and avid science fiction and Harry Potter fan. You can talk to me about politics and art history, then we can have a nice chat about organic chemistry (just kidding, I have nothing nice to say about that). You can call me nerdy, strange, unorthodox, but I prefer odd. I think it suits me.