About us:

I have had a passion for food for as long as I

can remember. I think my love for food took a turning point when I

realized the effect that food had on me and the people surrounding me. It brought

laughs, happiness, togetherness and most of all, memories. 

I have a Bachelor’s degree with a concentration in

Farm-To-Table from The Culinary Institute of America, 10 years of restaurant

industry under my belt.

It wasn't until July of 2018 that I really took my health and fitness seriously.

Since then, I have lost 60lbs and climbing and it has forever changed my

lifestyle.  

As someone who has lost weight along my personal fitness journey and is still able to enjoy the food

that makes me happy, I am beyond thrilled to marry the two and share my

skills to help you experience success along your own journey!

“Food is symbolic of love when words are inadequate.” - Alan D. Wolfelt

My passion for food comes from growing up in a 

Carribean/South American household where flavor was king! I think 

this had a lot to do with why I'm such a big advocate of flexible dieting! 

A little background on me, I am a lifelong active body and 

athlete a couple years ago I got my NASM certification and 

have been training for a total of four years and counting! 

In addition to my fitness experience, I have worked in the food service industry for a little over six years. 

I have found a true passion in blending fitness and food service and I'm beyond eager to share my skillset and passion 

with you to help you crush your goals!

"Nothing is as important as passion. No matter what you want to do with your life, be passionate."  -Jon Bon Jovi

...in a system that is beneficial to the livestock, 

ourselves and our surrounding environment. We strive to manage 

our animals based on their individual needs and factor 

those needs into our holistic farm plan. We care about our surrounding 

ecosystems and have invested in practices such 

as pollinator and wild habitat strips to provide forage and protection for 

bees, butterflies, quail, rabbits, birds and more.

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...(except in rare life-threatening situations for our cattle).  Our goal is to farm in a way that is good for all parties 

involved: the land, the animals, our families, our customers, and our community.  We do that by respecting the needs of 

the land and the animals, working in coordination with nature.  

...Georges Mill Farm was settled around 1750 by John George. 

Two hundred and sixty years later his descendants 

continue to live on, and farm, the land. Our farmstead cheesemaking 

operation (established by Molly and Sam in 2013) is the heart 

of the farm and we rotate our goats, as well as pigs and chickens on

 about 50 acres of pasture and browse. In addition, 

the farm is home to a bed & breakfast in the Civil War-era stone house 

(built by Samuel George, John’s grandson, in the 

late 1860s), and four generations of our family. 

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The first Saturday of every month we will be hosting a bootcamp and feeding you brunch on us afterwards.

The food will be off our fresh menu for that month and your early feedback is wanted!

We’re really excited for this opportunity to meet and workout with you!

RSVP