Anita Hardy has been cooking healthy, whole foods before it became big business. Her childhood on an Idaho farm included planting, tending, harvesting, and putting up the yield from an enormously large (to a child) family garden. Oh, that she could have that garden space today. . . .
College brought years of cooking in campus and other institutional kitchens, and in 2001 Anita decided to leave the business of IT management to return to the culinary industry. As a personal chef she would use advanced culinary skills, while relying on solid home cooking fundamentals of menu planning, efficient and responsible grocery shopping, and cooking family-oriented meals.
She took the next four years learning how to realize her dream--cooking was one thing, being a business owner was quite another.
Anita is a graduate of the Le Cordon Bleu College of Culinary Arts, and her clients and family are reaping the benefits of this world-class culinary education.
You can count on Anita to bring variety, balance, and healthy options to the menus she proposes and the meals she prepares.