Danielle Premo graduated from Bastyr University with a Bachelor of Science in Nutrition and Culinary Arts. She is the owner and operator of Mirinette, a business offering personalized catering for small groups, as well as menu-planning and private chef work for individuals and families with food sensitivities. Her passion for building community through food, creating recipes, sharing meals, and experience assisting people with dietary restrictions has also led her to world of teaching. With a seasonal focus, Danielle particularly likes to introduce people in her classes to all the unique vegetables, grains and legumes that compliment a balanced diet. She currently instructs cooking classes at Culinary Essentials and PCC in Seattle.