Hi, I’m Sydney! Welcome to The Flour Child.

What started as a passion project has become a digital portfolio of my recipes, travel stories, and notes about living and eating in New York City.

A little about me: I grew up spending a lot of time in the kitchen with my dad and had a natural love for food and the craft of cooking. We experimented with recipes, flipped through countless cookbooks, and made memories blasting Bruce Springsteen and Fleetwood Mac while assembling chicken parm and prepping baked clams. Most of my early food memories revolve around Shabbat — Friday nights were always about gathering around the table, sharing a home cooked meal, and taking time to connect with family. That tradition has really shaped how I think about cooking, dining, and sharing meals with the people I love.

Following my graduation from NYU, I completed the Columbia Publishing Course in New York and traveled to Ballymaloe Cookery School in Ireland to spend six weeks on their organic farm. Currently, I’m on the Client Service & Strategy team at Resident Hospitality where I connect with our network of chefs, plan private dinners, and publish our Chef Newsletter monthly.

I hope The Flour Child continues to be a creative outlet for me, while also building a space where people can feel excited, connected, and inspired by what food can do for them.