Share your talents, background and expertise.Born in South Korea and raised outside of Washington, DC, Paula McDade started working in restaurants at 15 years old. Growing up with the flavors and aromas of her mother's Korean kitchen solidified her love of food as a form of self-expression and creativity. In 2006, she moved to New York City to attend the French Culinary Institute (now known as the International Culinary Center). She spent three years at one Michelin starred and James Beard Best Restaurant winner, Gramercy Tavern in NYC, honing her skills and learning about sustainable agriculture and farm-to-table cooking. After her tenure at Gramercy Tavern (and a stint at NYC's Hearth), she moved to the SF Bay Area and worked at Chef Michael Tusk's Quince (two Michelin-starred and James Beard Best Chef - West winner) and Cotogna restaurants learning about Italian cuisine. She now works at the Boot & Shoe Service in Oakland making rustic Italian food and wood-fired pizzas.