PAM REIMS, OWNER

I’ve loved cooking for as long as I can remember. Growing up, the kitchen was always the family gathering spot.  Some of my earliest memories are of my sister and I spending the day camped out in the kitchen, helping my mother and my grandmothers prepare for holiday meals.  Between the ages of 9 and 11, I probably made a batch of chocolate chip cookie dough at least three times a week after school (though rarely did I bake the cookies).  By the time I was 12, my mother would call me from work in the afternoon and ask me to marinate the steak for our dinner that night.  And then, just before we would sit down to eat, it was my job to make the salad dressing (1-part vinegar, 2 parts oil). My childhood is filled with culinary memories.

That’s why the kitchen has always been my happy place.  But it wasn’t until I was thoroughly burnt out from an ultra corporate job in an ultra corporate office that my husband looked at me and said, “Why not go to culinary school and become a chef?” 

And so I did.  

For the last 18 years I’ve been a professional chef and the kitchen is still my happy place. And now it can be yours as well.