Carson Price lives in Richmond, Virginia with her husband, Ashby. A Virginia native, she was reared in Bedford and moved to Richmond after college. She earned a BA in History from James Madison University and an MA in History from the University of Virginia. After a stint in the professional world, she has decided to make her passion for cooking her career. She has worked preparing take-out dishes for the Yellow Umbrella Seafood in Richmond, holds a Food Manager Certification through the National Restaurant Association Educational Foundation and is a member of the Personal Chefs Network.