Brandy is constantly finding inspiration for dishes both near and far from home. Beginning her culinary career with a small catering business run out of her own house, she moved on to work in the kitchens of San Francisco before operating a small restaurant in rural China. While there, she coordinated community events with local businesses, headed multiple pop ups, and traded food knowledge with Chinese chefs to expand her knowledge of traditional foods and techniques. She moved back to Colorado, where she refined her skills and focused in on pasta, fermentation and building tasting menus. She now lives in Arkansas.