I have a diverse background that has led me to a unique and exciting career path. After earning a Ph.D. in Reproductive Physiology from Texas A&M University, I dedicated myself to a successful career in the field of science. However, I eventually made the bold decision to pursue my passion for the culinary arts and entrepreneurship. This transition wasn’t easy, and I grappled with feelings of professional identity loss. Through perseverance and support, I was able to embrace this new chapter in my life.
I spent two years as a full-time culinary arts student at Linn-Benton Community College, immersing myself in the art and science of creating exceptional dishes. Now, I’m fully committed to building my own culinary enterprise, drawing on my lifelong entrepreneurial spirit and passion for high-quality food and service.
From my early days running a lawn-mowing business as a 12-year-old to my current pursuit of culinary entrepreneurship, I’ve always been driven by a strong entrepreneurial spirit and a love for food. My restaurant, Baobab Southern Kitchen, focuses on bringing authentic southern cuisine to an area that lacks such options, while also providing a welcoming and communal dining experience. With my background in both science and culinary arts, I’m equipped to handle the challenges of budgeting, managing personnel, developing innovative dishes, and ensuring the highest standard of cooking.
My current challenge lies in finding opportunities to showcase my menu and build a loyal customer base for Baobab Southern Kitchen. However, I’ve already identified a commercial kitchen that will serve as the perfect space to prepare, package, and sell my menu items. My passion for Southern cuisine and commitment to creating a memorable dining experience drive me forward, and I’m eager to share my culinary creations with the world.