Who is Petal?
I am a food professional who has been in the industry for several years in many capacities, and I am excited that technology now allows me to share my passion with so many others!
Family tradition -- I was born in Trinidad, a small island in the West Indies, arriving in America at age 6. Trinidad is an agriculturally rich island with a culture (and food) influenced by an interesting mix of English, Indian, African, and Chinese. Food was the center of my family gatherings and an important part of my family's life - which may be where my passion was born.
Professional life - I have cooked from young and have always loved food and its meaning in people's lives. I pursued my passion into a professional cooking school which helped lead me to my first "real" food job, working with award-winning chef Jody Adams at Rialto Restaurant in Cambridge, MA , and recently of Top Chef Masters 2 www.rialto-restaurant.com. In the course of 3 years I worked my way through the ranks of the kitchen to Executive Sous Chef, staying at Rialto for 6 years.
Curious of other food careers, I went on to do a stint as a Private Chef and worked in several other Boston area restaurants until reaching the point where I opened up a gourmet sandwich shoppe which received several positive reviews in the Boston press.
Determined to explore all aspects of food, and food service, I moved on to managing food outlets at a major Boston hotel - Boston Park Plaza, for several years.
All of these experiences led me to the simple conclusion that I want be a part of the relationship between food and people -- and that 'presentation' can be a big part of enjoying food!
Which brings us to Petal's Table where I produce and sell unique food items, as well as offering theme-based menus and tablescapes for you and yours to enjoy! Please review the Home page to see what we offer and our blog to keep up with what I am up to and the going ons with Petal's Table .
Thank you for visiting, I hope you enjoy your time here as well as your purchases --- and please feel free to send questions or offer feedback via the 'Contacts' page.