Q. Favorite class(es), and why?
A. Ceviche is one of my favorite things to teach. It’s an easy dish. Simple 5 ingredient ceviche using local rockfish. This is a good introduction to eating “raw” fish if this is the first time. Making tortillas allows me to speak on the creation of the Mesoamerican creation of man and why “maiz” is an essential part of the American diet. The Origin of corn, the migration of the people based on the trail of corn, how corn, beans and squash are grown as a part of a micro ecosystem that produces positive agricultural practices.

Q. Why join?
A. I met Chef Jenn first who introduced me to Chef Lena. After she mentioned her ethos on the non-profit I knew this was the program that I wanted to start teaching and giving back to the community. Our Ethos on youth, community and life were very similar.  I knew from there I wanted to be part of Chefs Angels.

Q. Favorite ingredients?
A. Epazote is my favorite ingredient. It’s a Mexican herb, like hoja santa. It reminds me of my roots and where I come from. Epazote is a “quelite” wild herb. It has so many Medicinal properties and in every state of the plant it changes [as it grows].  You can steep it for teas, the ash is used with black beans and you can blend it fresh into salsas. [From a nutrition standpoint, it is] high in Vitamin A, B complex, and Vitamin C. [It is known to help] boost immunity and promote good digestive health.