My background is in arts and sciences. I graduated from the University of Florida with degrees in Anthropology, Art History, and Zoology. I went on to graduate with a masters degree in Biology from Florida Atlantic University.
I bounced around the globe traveling through more than 38 countries in the last 16 years. I found an appreciation for different cultures and foods.
In between, I discovered a new species of naked amoebae, designed a sea turtle exhibit for a local county nature center, participated in an archaeological dig in Israel, worked on eradicating the invasive Brazilian Pepper and Air Potato species, researched diversity on coral reefs in Australia, made it onto the silver screen as a precision driver, and volunteered with a wildlife care center in South Florida before temporarily moving to Maine to teach conservation ecology. I returned and briefly worked for a major research and medical university in South Florida reading and approving all the medical research that was taking place on campus ensuring compliance and a high standard of ethics. When my father was diagnosed with esophageal cancer I saw a need for patient advocates and so I became one self-employed. After the university closed my department I took a while to look around and regroup.
I came back to my love of entertaining with the kitchen being at the center of our happy home. I always had a passion for cooking and the science behind it a la Alton Brown chemistry. This past January 2019 I was organizing a trip to the South Florida Fair and I stumbled upon their culinary competition. On a spontaneous lark, I entered that very instant being the day before the competition. I made my famous Monkey Butter and ended up taking 1st place and winning the blue ribbon and large trophy.
After a couple of weeks of rumination and serendipity, JP's Delights was born.
The name JP's Delights is for my dad, John-Paul, who inspired me to follow my dreams. Unfortunately, he passed away 2 months before the initial start of JP's Delights after an 11 month battle with stage 4 esophageal cancer. This is my motivation for donating 10% towards esophageal cancer research.
"We're offering 10% off your 1st order. JP's Delights creates all different types of preserves like jams, jellies, chutneys, confits, conserves, fruit butters, marmalades, etc. We make them with farm fresh local and seasonal organic ingredients. They can be kosher, vegan, and gluten-free depending on the needs of my patrons. We want to partner up with farmers who are throwing out ugly produce they can't sell to help stop food waste. Teaming up with local farmer cuts transportation which lowers the carbon footprint. We also want to promote the 3 Rs of recycling, reusing, and reducing by offering 10% off to patrons who bring back their glass jars. We want to increase our impact by preserving lives through a 10% donation to a reputable cancer charity organization. We provide good food to good people. We employ women, minorities, and people with disabilities to create quality preserves. We source our seasonal ingredients locally to bring fresh, tropical, and unique delights, straight farm to table, small batch goodness using our multicultural family recipes to your family. We cater to special needs including organic, kosher, vegan, and gluten-free."Redeem Instructions:
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