I was born and raised out east, where my grandfather put me to work in our backyard garden. Covered in mosquito bites at the resilient age of five, I pulled dandelions and other weeds to make room for zucchini, tomatoes, summer squash, and sugar snap peas. I have fond memories of ice tea brewing in the sun on the picnic table and thanks to my grandfather's garden, the house smelled of fresh baking zucchini bread. I suppose growing and cooking have been in my blood as long as I can remember.
Blake has a big family, one who values food and the way it brings people together. Any excuse his family can come up with to enjoy good food, good wine and good company, they will. Dinners were eaten at the table and Sundays were reserved for a big family dinner. His father's love for cooking is what initially sparked his interest in food. Blake has worked at some of the best restaurants in town and recently finished his culinary schooling to become a Red Seal certified professional cook.
COMMUNITY LIASON AND NUTRITIONIST
After completing my schooling to become a Registered Holistic Nutritionist, I wanted to transition into the nonprofit sector and be involved in the sustainable movement. The Start Fresh Project is my first venture into the field, and I couldn’t be happier. I have a strong commitment to the community and combine that with my skill sets by planning and hosting fundraising.