Anne has ten years of cooking in kitchens at various fine-and not-so-fine-dining establishments in Chicago and San Francisco. Anne and Bee have been friends for over twenty years. As a wedding gift for Paul and Bee she flew from Chicago to their home in L.A. to prepare them a dinner of seared scallops with saffron-butter and arrugula, and Krispy Rice coated tilapia with ruby red grapefuit harrisa salsa garnished with slices of avocado. It was really yummy!

Anne has recently vacated the professional kitchen to become a librarian, but retains her refined palate (as evidenced by the Chef Boyardee tinned spaghetti and madjool dates in her cupboard.) Anne believes in widening the culinary experience by tasting without preconceptions; remaining open, one can discern that the subtleties of Velveeta on occasion rank right up there with those of fois gras.