Chef Tracey Taylor
Tracey is a sous chef at Johns Hopkins Hospital. She started cooking in the kitchen of at the age of 10 and realized early that she had a love for food and service. Inspired by her family, many of which held prestigious positions within the food and hospitality industry, she quickly learned that her passion centered on high quality standards and creative cuisine. Having graduated at the top of her culinary school class in Maryland, Tracey worked her way up through the ranks in some of Baltimore’s top hotels and restaurants.
Tracey is not new to Sodexo. After a decade of service with the company Tracey joined Morrison’s and traveled all around Maryland, Virginia, and the District of Columbia implementing & training on the company’s premier room service system catering to you. Sodexo soon came calling and Tracey happily re-joined sodexo at the Johns Hopkins Hospital to teach & train the culinary staff on the new “At your request & Expressly for you” programs.
Tracey works with a great deal of energy and has an absolute love for her profession. There is no mistaking her passion and attention to quality food and standards. On a personal note, Tracey is married to her wife Nichelle of 21 years and has two children, Nelsina (25) and Sean (22).
The perfect side dish for just about any dinner or as it’s own entree.
Simple, smooth, and refreshingly flavorful.
Simple, silky and flavorful comfort.
A light recipe that is baked to perfection and incredibly versatile.
A delicate combination of winter flavors. Hight in protein, calories, and helpful amino acids.