Chef Cassy received her culinary training in Houston, Texas at The Art Institute. There she gained an appreciation of American cuisine as a true melting pot of cultures, traditions, ingredients and techniques. Since then, she has put her talent to work as a chef, instructor and food writer. During her time at The Viking Cooking School, she was able to expand her technical knowledge while also finding a way to adapt classic techniques to the home cook. Since then, she has used the same philosophy as a monthly columnist for Feast Magazine, for which she was nominated for a James Beard Award. Her knack for recreating dishes people know and love comes across on her menu as she re-imagines American classics like pulled pork, BLT and even (yes, even) her award-winning grilled cheese sandwich.
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