It took me a looong time to figure out what I wanted to be when I grew up. Finally, after two college degrees and a long career in training and development, I discovered the world of personal cheffing. I joined PCN in mid-2004 and launched Jantastic Meals a few months later. Joining PCN has been the most important business decision I've made as the head chef of Jantastic Meals.

I really can't remember when I wasn't interested in food and cooking. My earliest cooking memory is making Pixie Delights (the oven version of S'mores) when I was about 6 years old in Salt Lake City. Since then, my interest in food and cooking has grown and evolved, beginning with the basic techniques I learned from my mother and influenced by a curiosity about other cuisines. As career moves took us from Utah to Virginia and then Georgia, I joined gourmet dinner groups that opened up whole new ideas about food. A growing understanding about the link between eating habits and health prompted me to focus on recipes that feature low fat, whole grains, fruits and vegetables and that is now a key aspect of Jantastic Meals.

From the beginning, both online and at every convention I've attended, my fellow PCN chefs have played a key role in helping me develop as a chef and as a business owner. From them I've learned about new cooking techniques and ingredients. They've commiserated when things didn't go so well and helped me sort through the occasional customer relations dilemma. Thanks to good examples and wise advice from them I've made positive changes to my business. And I've gained valuable friendships along the way. All this motivates me to pay it forward and return the favor by sharing whatever expertise, experience, support and wisdom I can on and off the forums.

When I'm not immersed in the worlds of food and PCN I love spending time with my 3 grandkids, traveling with my husband, being outdoors and working to protect the environment, and occasionally knitting.