What’s with the goofy “Peas on Moss” name?

Well, if you’ve followed many chefs on television, you’ll notice that the ingredients they use in their demonstrations are pre-cut and measured into little bowls. In the culinary world, we would call that advance preparation “mis en place.” When I was learning to pronounce it, I heard someone mention that it’s like saying “peas on moss” but with the first letters switched around. Well, it was memorable.

My life has been many things, and it certainly hasn’t been a series of prepared ingredients in bowls.

I started my career as a U.S. Air Force officer and worked in the Services Squadron at Dyess Air Force Base. The Air Force implemented a force reduction initiative, and I found myself searching for a new career at the age of 24.

Since then, I’ve owned a nutrition counseling business, taught high school science, taught community college nutrition science and health & human sexuality, catered, planned events, and wrote and edited articles for a news-magazine. I also wrote a curriculum and taught an online nutrition science class while working as a barista at three different coffee shops.

Then I went to culinary school and worked as a line cook, a catering cook, and a prep cook. I have contributed recipes to Modernist Cuisine at Home and cooked with their team in their first promotional series for MCAH, culminating with cooking with the team at Charlie Trotter’s finale dinner.

My first job as a dedicated product developer was with Beecher’s Handmade Cheese in Seattle, and I haven’t looked back since then. Product development work has started to fill my entrepreneur streak with the security of a steady income. The boss I worked for had more ideas than we had hours in the day to explore, so I was constantly testing ideas. His faith in me that I could go from line cook to food scientist propelled me forward.

Today, I’m the Senior Product Development Scientist for Bulletproof. Bulletproof is a start-up nutrition and technology company that focuses on providing products to improve health and performance. It’s the other end of using nutrition to prevent disease – these folks use nutrition to optimize performance, cognition, fitness, and health. It’s an interestingapplication of my nutrition science training with my food service and food manufacturing skills. You can find out more about them at