Chef Venis began her culinary adventures at the tender age of four, helping in her Grandmother Mildred’s kitchen it was then she realized how much she loved baking. She then went on to won a county fair ribbon for her pecan pie, and a decorating contest at a cakewalk by the time she was 10.

     Chef Venis decided to work in kitchens professionally since the age of fifteen, consistently being promoted into positions of responsibility. Chef Venis worked in all types of kitchens, from local pizza parlors to Raymond Blanc’s  2 to Michelin star French restaurant, Le Manior Aux Quat’ Saisons in Oxfordshire, England. Chef Venis then fulfilled a long time dream in 2003 by graduating the California Culinary Academy and receiving a Le Cordon Bleu Certification and A.O.S. in Culinary Arts.