I’ve had a passion for cooking ever since I was a young girl, sitting on our kitchen counter watching my mom cook. It was such a nurturing experience, not only for the culinary talents I developed, but also for the warm and entertaining conversations we enjoyed between mother and daughter. Being able to share our creations with the rest of the family at the dinner table further enhanced this experience.
This passion has continued to grow into my adulthood. The satisfaction I get from seeing my own family savor a nourishing home-cooked meal is overwhelming, and I’m thrilled to have the chance to deepen others’ appreciation for and connection to great food.
After spending 12 years in high tech public relations, I followed my passion and launched Ovens to Betsy in December 2001, offering in-home meal preparation. I enjoyed the relationships I fostered with my clients by cooking in their homes; they in turn appreciated the personal, hands-on service.
Then, 2020 (and Covid) happened. “Hands-on” became a liability. My clients, now stuck at home for months on end, craved even more home-cooked meals to spare them from the constant take-away orders. To better serve them I moved to a commissary kitchen in March 2021. The move not only freed up their kitchens, it allows me to expand my offerings. I strive to make every meal the most enjoyable and relaxing you’ve ever experienced.
In addition to my personal chef and in-home catering business, my experience includes a stint as on-board chef for the MV Olympus, a 1929 wooden yacht. I also served as a food stylist for Alaska Smokehouse’s online and print catalogs and taught cooking classes at Pacific Culinary in Everett, Everyday Eats in Lake Forest Park and North Seattle Community College.
I served as president of the United States Personal Chef Association’s Puget Sound chapter. My self-taught culinary skills span more than 25 years, and my formal training includes a weeklong “boot camp” at the Culinary Institute of America in Hyde Park, NY, classes at Le Cordon Bleu in Ottawa and several cooking series with the Bon Vivant Cooking School in Seattle. I’m also a graduate of the Culinary Business Academy in Phoenix. I live with my husband Matthew and two cats with a large YouTube audience.