Meet Wanda, Chef in Residence
My culinary journey began as a young girl in New York City in a little place called Nana’s kitchen, cooking alongside my grandmother. Sunday dinner was where it all started. It was a weekly celebration of family and friends that was just as much about the food as it was about feeding the soul. It was a production every week. We would start preparing for the grand feast by going to local markets where I was taught how to cherry pick the freshest fruits, vegetables, fish and meat.
Cooking good food is simple. Start with fresh ingredients, make everything from scratch and add the most important ingredient love. Yes, love is an ingredient. It was in Nana’s kitchen where I learned that recipes are guides and always follow your instincts.
Once I began experimenting with cooking on my own it became as natural as breathing air. I started cooking for my friends in high school and then went on to hosting my own dinners for family and friends, sometimes up to 50 people.
After many years of climbing the corporate ladder and cooking for fun, I decided to hang up my heels and cook professionally. I landed at ICE – The Institute of Culinary Education. I studied under great culinary minds like Chef Chris Gesauldi who earned 3 stars in the New York Times and was sous chef to Michelin Star Chef Thomas Keller.
I bring to you my passion for food, empowerment and confidence in cooking. For me, there is no greater joy in life than feeding the souls of people through food.