Colombe Jacobsen-Derstine

Colombes first memory in the kitchen is with her grandmother decorating a coconut cake with purple flowers from the garden. Fast-forward to a time in college when she went off the meal plan and started cooking daily with friends in an effort to replace cafeteria food with tastier meals.

Years later, Colombe graduated from the Natural Gourmet Cooking School where she was trained as a Natural Foods Chef. Using seasonal, local, and organic ingredients, Colombe creates healthy twists on meals while preserving a high-quality culinary experience. She is constantly searching for the next unique spice, ingredient, flavor or edible muse.

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