The Story Behind AB Kitchen

The short story is I like the sound of AB Kitchen and it's in honor of my Aunt Ann and my mom, Barbara who have supported me and inspired me in countless ways, giving me the strength and courage to start this business. Here's another layer and the longer story:

As a young girl, my brother and I used to climb the tree in our front yard, chanting "AB, AB" as we ascended its branches. Little did I know, "AB" stood for my pronunciation of "heavy." Over the years, whenever faced with a challenge, my older brother and I would humorously utter those familiar words.

Growing up as the youngest of four kids, I was exposed to the world of cooking through my mom, who skillfully navigated the realm of food allergies that affected my two eldest siblings. Amid a time when food allergies were less common, my mom meticulously crafted gluten-free cakes, homemade fruit leather, and canned fruits. We experimented with diverse cuisines, creating wontons, enchiladas, and large batches of minestrone soup for church events. Our shared experiences included baking cinnamon rolls for fundraisers and volunteering in a soup kitchen in Oakland, CA.

Despite enjoying these culinary adventures, I never imagined pursuing a career in food. Following high school, I took what seemed like the natural step and enrolled at UC Davis. Working my way through college, I spent my final quarter in an Italian language immersion program in Perugia, Italy. There, I discovered my passion for cooking during a captivating cooking class that showcased the profound connection the Italians had with food.

After graduating, I moved to Washington DC, working as a nanny while exploring my career aspirations. Applying for a prep cook position at a restaurant, I found myself more engaged and intrigued than ever before. This realization prompted me to seek employment at Vidalia, one of the best restaurants in DC, under the mentorship of Chef Jeff Buben.

As I immersed myself in the culinary world, questions about becoming a better cook, the value of culinary school, and the scarcity of delicious vegetables in less expensive establishments lingered. The advice I received encouraged reading, attending culinary school, and gaining practical experience. Determined to enhance my understanding of seasonality and nourishing foods, I worked on a vegetable farm in rural Pennsylvania.

Fast forward to the present – I’ve toiled on vegetable farms, read extensively, worked in restaurants, traveled to explore global food cultures, graduated with awards from The Culinary Institute of America (Hyde Park, NY) transformed school food, and taught kids to grow, cook and appreciate fresh produce, and catered weddings. My journey has led me to a fulfilling role cooking for a family with food allergies and as a Food Studies Professor at Chatham University. 

Reflecting on my path, I can’t help but think of my parents, especially my mom, who passed away in 2014. My dad always dreamed of instantaneously receiving food from my kitchen in PA to his in CA.

While I never figured that out, I now operate out of a commercial kitchen in Pittsburgh, creating the best, most nourishing, and delicious food based on my wealth of experiences. I believe that delicious meals don’t have to be complicated, but attention to ingredients and details is crucial. Allow me to apply my cooking skills and handle the heavy (AB) lifting, so you and your loved ones can savor well-prepared meals and embrace active lifestyles with ease.