At what point did you decide that you wanted to turn your passion and hobby of cooking into a full-time career?
When I turned 30. I had just closed down the handbag line I had with my husband and was really at a crossroads. I couldn’t imagine going to work for someone again and had sort of lost my love for the fashion world. Everything I was doing in my free time was about food and entertaining. I was always cooking, making up recipes, having people over for dinner, planting gardens, going to the farmers market. These were all the things I really loved. So, I decided to see if I could actually turn what I truly loved into some kind of profession. I went to work in a restaurant and less than a year later, Valleybrink Road was born. 
How do you manage to find the time to create such healthy and balanced meals with such a busy work schedule?
It is part prep and part cooking meals that are simple. I do a lot of prep on Sundays, like making batches of grains, washing vegetables, making almond milk, roasting chicken, etc, so that certain things are ready to go in the fridge when it comes to mealtime. I also don’t like fussy recipes. I want to be finished in 20-30 minutes max, so that is really how I cook. I search for the best ingredients and really good produce, so the dishes don’t need much in the end.
You spend a lot of time in the kitchen and working with your hands. How does this impact your personal style? Do you have work style vs. personal style?
Yes. In the mornings and when I am doing a lot of physical labor like cooking or making arrangements and gift boxes, I usually wear jeans, one of my many The Great T-Shirts (they are heaven), and some Converse. My personal style is longer, flowy colorful dresses and sandals.