I majored in biological engineering at Penn State focused in natural resources, where I established a unique education about the intelligent design of our environment. Then I worked as an engineer for a year protecting our land, water, and wildlife. I discovered a retreat center down the street from my childhood home with a backyard farm, where I learned to cook under a chef who was also a biologist. Translating science to art, I went from designing meadows at the office to menus in the kitchen.