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I began my career loving food at birth. Can we say, “chubby baby?”
When I was six, my mother said, she could not feed me a “human breakfast,” since I preferred leftover spaghetti fried up and topped with an egg. Yum!
I learned to cook at my mother’s knee and soon was replicating her repertoire of international recipes.
In 1982, after being laid off from my office job, I studied with many chefs and eventually had enough courage to tryout for a line cook’s job.
I cooked in restaurants in Berkeley (no, not that one) for three years and also started my own catering company, Goodwoman Catering.
While I was cooking weekdays, I started a business conducting history-culinary tours of San Francisco, which I still host on Saturdays and on weekdays by arrangement.
Later, seeing the need double income families had for healthy, fresh food, I launched Dial-A-Cook.
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