1. Where does your inspiration come from?
My son was diagnosed with a gluten and egg allergy when he was 4 years old. It was impossible to find good-tasting food for him! I had alot of bumpy trial-and-error years of baking, but I finally got the hang of it!
2. What is your big why? What keeps you going professionally?
The look on people's faces when they bite into something they "have not been able to eat" (because of allergies), is sheer joy. I love being able to give people things they've been wanting. Food is how we nurture and nourish our bodies, and I live for those moments when I can feed a person who has suffered both physically (being sick) and socially (feeling awkward and ostracized and left out when everyone else can eat something and they cant.) One woman almost cried when she bit into one of my Everything Bagels--she told me she'd not had a decent bagel in 6 years. Those moments keep me going--especially when the daily grind of start-up life gets hard.
3. Favorite San Diego restaurants?
Buona Forchetta and Burger Lounge
4. Favorite guilty pleasure?
Sleeping in--which rarely if ever happens in my house.
5. One random fact:
I am a certified gelatia (say: gel-uh-tie-uh)! That is Italian for a female gelato-maker. I used to live in Italy and studied professional gelato-making at a school in Bologna. It was one of the most fascinating and enjoyable things I have ever done.