Born and raised in Utica, New York, the mother of two grown sons and the widow of a former WHO diplomat and medical journalist, Sharon offers a unique blending of ethnic and gourmet cooking styles. Her diabetic cooking approaches have been strongly influenced by her early training at her mother’s side after her father was diagnosed with type 2 diabetes during her teenage years. Since the early 1990's, her travels abroad and within the U.S. have given her the opportunity to participate in certificate programs at the Ritz Escoffier and the Cordon Bleu Schools of Culinary Arts, both located in Paris. Sharon is well known for her ease in the preparation of elegant dinner parties featuring appetizers, entrees and delicious desserts. Since becoming a type 2 diabetic herself in November, 2004, she has redirected her cooking expertise by preparing heart-healthy, low-carb meals using such favorites as chicken, turkey, veal and seafood. |
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