I studied Food Science with a Business minor at Brigham Young University and received an advanced culinary certification from Le Cordon Bleu London.

I received my JD/MBA from the University of California, Davis and an LLM in Taxation through the Andersen University of San Francisco program.

Outside of the office, I spend time skiing, swimming, playing with my son, and doing random things with my family. I’ve been dabbling in the kitchen recently, cooking everything with bacon fat and in doing so have lost about 96lbs over 2 years. I BBQ roughly 1-2 times/week (BBQing is not included in cooking above, it requires a much different skill set). With recent events, Zoom Happy Hour people watching is also entertaining.

To keep a healthy balance, during busy season I will stay later in the office 1-2 days/week. On the other days I leave around 5 PM, spend time with my family and keep working once they’re all in bed. Most of my work can be completed online so even before COVID forced everyone to be remote, I was working remote 1-2 days/week.

I studied Food Science at Brigham Young University and went to Le Cordon Bleu in London for a full year of intense training in the culinary arts. Upon my return from London, I became a Research Chef for Otis Spunkmeyer before returning to school to pursue a JD/MBA. My initial plan was to work in food law, however, I quickly realized that relocation was required for the training I needed for my desired position. This was not an option, causing me to explore other career opportunities. Through my business tax class at UC Davis I discovered tax was something I enjoyed, and. I took multiple tax classes throughout law school. During my third year I interviewed with Andersen (then WTAS) on campus. The recruiter and I spent the first half of the interview discussing cooking, food and my time in London. Walking away from the interview my only thought was: “If she is representative of the firm’s people, that is where I need to work.”