Natalie Rosenberg graduated at the top of her class from the Le Cordon Bleu program at the Culinary and Hospality Institute of Chicago in 2002.  In addition to working in the restaurant industry for ten years, Natalie has worked as a personal chef for dozens of clients throughout Chicago.  She has catered dinner parties for six, as well as corporate events for 200.  Born and raised outside of Buffalo, New York, Natalie graduated with honors from Brandeis University in 2000.