勒马
While in France, she trained with Michel Sarran at Le Mas Du Langoustier on the island of Porquerolles and with Jean-Michel Bouvier at Restaurant L’Essential in Chambéry. Holland returned to Mesa Grill in 1994 to work as a line cook. While working as a line cook at Verbena, she supplemented her income as a food styling assistant to Roscoe Betsill whose work has been featured in "Metropolitan Home", "Vegetarian Times" and "Food and Wine" magazines.