As a young child, I was inspired by watching my mother prepare classic French and Mediterranean cuisine. After completing my education overseas, I spent time traveling all over Europe, and settled in the United States in 1975. Once here, I pursued my culinary career by studying as an apprentice under many different chefs that taught me a variety of International cuisines. Climbing the workforce ladder quickly, I worked my way up to becoming a sous chef in 1994 at St. Mary's Cultural Center. In 1999, I became the executive chef at Warren Valley Golf Club and Banquet Center, and worked there for six years. In 2006, I accepted the position as executive chef at the Shiners Silvers Gardens. My love and passion for cooking allows me to continually hone my skills by creating a variety of dishes from many different types of cuisines, such as French, Tex-Mex, Mediterranean, African American, and Asian.
After studying nursing at Schoolcraft college, I decided to switch careers to follow my passion for cooking in 2008. I attended and graduated from the International Culinary School at the Art Institute of Michigan, with a degree in culinary arts and management. After working at several different restaurants during my studies, including Blackrock and Laffrey's, I accepted the position of sous chef at the Shriner's Silver Gardens. I love preparing all types of cuisine. While I enjoy creating many international dishes, I am partial to my native Polish heritage. Since I was a little girl, I have been watching, practicing and mastering the recipes and cooking techniques passed down from my grandmothers.