Tell us a little about your background prior to roux. How did you get here?

When did you join the roux team, and what brought you here?

Tell us about your role at roux. What are you typically working on or involved in? 

Can you share one of your most memorable moments while at roux? 

I think I’ll have to cheat on this one because I’m not sure how I could possibly decide on just one. I could easily choose the cooking class we took (my first time at a roux event) or our roux family gathering at Top Golf. Sitting in a private jet for the first time would also be a natural choice, as would going on a shopping spree as a Christmas gift from Stefan! And I can’t forget making King Cake at Meridees, or being flown back up after moving to Florida to be part of a video shoot with the team.

All of these events have been solidified in my memories as constant reminders of how lucky I am to be a part of this team. But if I absolutely have to choose, it’d be getting to help plan Averitt’s Nashville Songwriters Night at the Grand Ole Opry for the CSCMP event. I was pinching myself that whole night wondering what I’d done right to get me to that place and time. Having worked in the music industry before, I knew what a special treat it was just to be in that building, but when you add the people, the music, and the food, it was just a magical night. 

Career-wise, what has defined your path? Did you always envision yourself in a role similar to your current one, or were you following a different path before finding this?

I went to school double-majoring in communications and psychology, thinking I would go down a pastoral or therapist route. While working in the music industry, the education I had in those fields came in quite useful, but it was clear my life was taking a different path than I’d originally thought it would. It’s funny because I’m actually quite a planner, but for some reason when it comes to my career, I always feel compelled to take risks and just try something new to see if it fits. I had no idea I’d be where I am now, but I feel very lucky to be here. My recent goal has been to have a full and balanced life doing things I love, while also trying to raise nice humans and be one myself. Career is important, but I’m learning to allow it to look different depending on the season of life I’m in. I’m very grateful for where that thought process has led me thus far. 

What’s something you’re looking forward to, whether work or personal?

Typically, I’m very much someone who is looking forward to the next thing. But I’m trying to challenge that a bit in myself and be more content in the moment. I think watching time fly by in the faces of my 2 and 5 year olds is teaching me that. Don’t get me wrong, having something to look forward to is a bit of a life hack to the secret of happiness, but in my current chapter, I’m trying to slow things down just a pinch, and stay as present as possible. 

What is something you don’t think your co-workers know about you?

I don’t think they know that I used to be a radio actor. Being a road manager meant chunks of time at home, so I was always taking on odd jobs like that. I was also a scorekeeper at a local basketball league! Another fun fact is when I was in high school, my youth group was giving away a free mission trip to Denmark to whoever brought the most kids that week. I pulled some strings, borrowed a school bus, and packed that thing full with kids! Needless to say, I went on my first overseas trip that year, and that lit a fire for travel that has continued on and taken me to countless countries and places.

Do you have any hobbies or passions we should know about?

Anything else? 

For the Kitchen:

Your all-time favorite food?
I love food way too much for this question! I think I legally have to say macarons, which isn’t a lie, but Mexican food or anything with a runny egg on it should be mentioned as well. Or, does coffee count as a food? 

What are some of your favorite local restaurants/bars/coffee shops?
In Nashville, it was a place called The Yellow Porch. On the rare date night, we would always struggle between trying someplace new or sticking with our favorite, and more times than we probably should have, we ended up back at The Yellow Porch. Actually, no regrets, that place is awesome! For coffee, my favorite had to be Steadfast in Germantown. In Florida, my favorite coffee place at the moment is Foxtail, and the restaurant would have to be Chroma in Lake Nona or pretty much anywhere in Epcot.

Do you have a signature recipe you’d be willing to share?
Someday I promise to share some macaron recipes with you, but for now, I’ll share my mom’s famous macaroni and cheese. Spoiler alert: This is not a low-fat dish!

Mom's Famous Mac ‘n Cheese

Ingredients

• Butter - 1/2 cup (1 stick)
• Flour - 1/2 cup
• Salt and pepper to taste
• Milk - 1 cup
• Heavy cream - 1 cup
• Gruyere - 1 cup, shredded
• Sharp Yellow Cheddar - 1 cup shredded (plus more for topping)
• White Cheddar - 1 cup shredded
• 1 box of pasta of your choice (I usually use medium shells or cavatappi.)
• Bread crumbs or Ritz crackers

Instructions

• In a saucepan melt 1 stick of butter.
• Add 1/2 cup of flour to the butter to make a roux.
• Add a pinch of salt and pepper.
• Simmer over low/medium heat and stir for about 2-3 minutes.
• Then add one cup of milk and one cup of heavy cream (Mom kept the heavy cream a secret from me until I kept pestering her about why mine wasn't turning out quite like hers!).
• Stir and let simmer on low until it begins to steam (It should also get a little thicker. Not a lot, but some).
• Add about 1/2 teaspoon more of both salt and pepper.
• Then add:
• 1 cup grated or shredded gruyere cheese
• 1 cup grated sharp yellow cheddar cheese
• 1 cup grated white cheddar cheese
• Mix all of that with the milk mixture until completely melted.
• Boil your pasta until al dente, rinse and pour into your baking dish. 
• Add the cheese/milk mixture and stir well. It will be a little runny, but will thicken as you bake it.
• I add a sleeve of crushed Ritz crackers on top with a little more grated cheese. Bake for about 30 minutes at 325. When it starts to brown and bubble, it's done.
  *You can add any cheese, but don't leave out the gruyere — that is what gives it the best flavor.