In May of 2023, I left my PhD in Neuroscience. The reality of the 40 hour work week (for 40 more years) had hit me, and I craved a stronger passion for my work. Fueled by a childhood filled with Top Chef re-runs and a love for the Bon Appetit test kitchen personalities, I began to realize my ‘dream job’ : recipe developer.

The through line between the science lab and the kitchen runs strong. Accurate measurements, clear documentation and protocol optimization were skills I had strengthened for years, and I was excited to exercise them in a playful, potential-for-connection-building kind of way.

Having my foot in the door at a locally owned French restaurant (serving for extra cash), I tried my luck bartending there. Imagining, tweaking, and perfecting cocktail recipes excited me, and I knew I was on to something. I have since bartended solo at Leonore’s (pictured), a place that encouraged my cocktail recipe exploration (<3) and currently work and learn as a line cook at Vern’s. I also started a pop-up restaurant concept called the Miscela Project, an Italian learning, interactive dining experience that has been my most consistent outlet for recipe development. I’m excited to have a landing page for my recipes and would love any feedback along the way. <3

Xo, Natasha.