As a self-taught chef, Sydney has honed her culinary skills through various resources, including learning from family members in Alabama and Pennsylvania, cook books andcooking shows, and gaining culinary knowledge from local food vendors in her neighborhood. Her resourcefulness in the kitchen is notable, as she makes use of every ingredient and lets nothing go to waste. She loves to experiment and develop new dishes by mixing different flavor profiles.

Sydney quit her job in beauty and became an Executive Chef at wine bar. She developed her own menu and creating seasonal items, as well training on our staff on items. After becoming an Executive Chef, Sydney decided her true love was in working with families or for events. She started BuckWild Kitchen. Now she is available for booking and does multiple pop ups around the city.