RGKKITCHEN

I've been baking/cooking since I could hold a rolling pin as a toddler. I learned to cook at Le Cordon Bleu. Growing up my father and grandmother taught me all they knew as well.

I am professionally trained and working professionally for 11 years. I've spent time in country clubs, fine dining, corporate accounts, catering and most recently in cannabis dispensary kitchens.

I've worked in catering for many years but took a brief break to work in some cannabis kitchens. When we entered the pandemic I made my way back into catering. My husband and I run this together now. Went from smaller home events to large extravagent weddings. It's been incredibly rewarding.

-Small families/big families
-Small intimate weddings
-Large tradititonal weddings
-Groups of friends
-Business associates
-Many, many, many bachelorette groups

I had a group of third graders for a "taste the world party". I took the girls through a fun menu where they learned how to make each dish and got to eat it afterwards. For one dish I had my torch with me so I could brulee some brie. The girls asked if that was a torch. When I said yes and turned it on they all screamed. Took a few minutes to get them wrangled again and show them it wasn't going to burn the place down. The mom and I had a really good laugh about it.