Staying local to the Philadelphia area I grew up in, I entered Drexel University as an engineering student, still largely unsure of what I wanted to do. Quickly, I switched to the chemistry department before realizing I could combine my love of food with science. Switching majors once again, I ended up in the Culinary Science program where I was able to learn from some of the top chefs and industry professionals in the country. Both during and after college, I spent time working in restaurants and corporate food manufacturing leading me to become increasingly disillusioned with the food industry. I recognized my calling was to develop my own healthier alternatives based around wholesome ingredients and innovative flavors.