About Chef Sonya
I have loved everything about food since I can remember. I spent the summers with my granny in the south (Georgia) she had a garden or should I say fields of food that she grew, a smoke house for her meats, pecan, lemon and plum trees and she made biscuits that would melt in your mouth that I can still taste to this day. Thats how my mom & I grew up and while my mom worked full-time she would prepare meals everyday and I would sit for hours when I could and watch her she had such a natural passion, rhythm & grace for cooking.
While I have been classically trained in Europe at Le Cordon Bleu. My Work, My Mission and My Passion is to share with you the legacy left by my granny and mom while combing my training thus far. I am still growing please feel free to come grow with me ........
Chef Sonya
While I have been classically trained in Europe at Le Cordon Bleu. My Work, My Mission and My Passion is to share with you the legacy left by my granny and mom while combing my training thus far. I am still growing please feel free to come grow with me ........
Chef Sonya
Stop in and say HiI always look forward to meeting new people
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It's all about the Soupthe labor of love
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