Originally from Southern California, Chef Connie McGuire credits her love of food to her parents: her dad being a skilled home cook and culinary student himself and her mom being an amazing eater. They’ve guided her throughout her career, encouraging her to attend New York's Institute of Culinary Education (on the condition that she wait until after she turned 18, which she thinks in retrospect was totally fair). One birthday later and Connie was off to New York, where she was quickly hired by Michelin-starred Chef Missy Robbins. After graduating, she began working at the Michelin-starred wd~50, eventually returning to California to work at Michelin-starred The Progress & State Bird Provisions. Connie has loved so many aspects of working in the culinary industry, from cooking at some of the world’s best restaurants, to being a private chef, to providing healthy meals to thousands of seniors through Meals on Wheels. Connie’s favorite part of being a Truffle Shuffle Chef is teaching her students that even home cooks can learn advanced techniques.