Growing up in New York City, I had an endless amount of culinary options, including markets and restaurants featuring foods from around the world. It was this early exposure to cultures and chefs that sparked my interest all things food and eventually inspired me to take culinary classes. Since arriving in Ann Arbor as a freshman in August, I have already had time to explore the city and its many choices for dining. Spoon represents an opportunity for me to learn more about cuisine overall and increase my knowledge of food and Michigan’s growing culinary options, talent, and unique offerings.
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