Growing up in Kenosha, Wisconsin, April always planned on a life on the stage, but secretly the kitchen had always been her sanctuary. After studying theatre at Northwestern University and the University of Wisconsin, Madison and earning her bachelor’s degree, she moved to New York City in 2001 to pursue a career in acting and writing about the theatre. While auditioning and studying towards her masters in theatre history, April had the opportunity to work in some of the Big Apple’s premier restaurants . . . in the front of the house. Being around some of the best chefs and some of the best food in the world inspired her. Unfulfilled with her life in theatre, she finally realized that what had always comforted her and fed her soul – cooking - could be her life. So, April took the big leap and set theatre aside to enroll in New York City’s world-renowned culinary school, The French Culinary Institute.
Currently, April is Chef Team Leader of the Prepared Foods Department at one of Whole Foods Market’s busiest stores in the world, Union Square in New York City. As a freelance food writer, April has written for a wide range of publications including her own blog, Pastry Scoop, an online pastry magazine, and The Nibble, a gourmet product review and foodie information site. Chef April has served as the guest chef at the serene and inspiring Good Commons retreat center in Plymouth, Vermont, was honored to be a chosen as a Conference Chef for the Women Chef and Restaurateurs 2009 National Conference in DC, and caters intimate dinners in homes throughout New York City. As for teaching, April has had the unique pleasure of teaching a vast array of students; 3rd-5th graders at Manhattan’s PS 158, college students just learning to boil water, and experienced home cooks wanting to up their game and wow their friends and family. Recently, Chef April was highlighted as a chef contestant on Food Network’s “Chopped”, which will air in 2011.
