Food and cooking has been a passion of mine for as long as I can remember. Since I was 9 years old I wanted to be involved with food and always enjoyed being around it. I have memories of helping and watching my mum and my grandma cook and always being around the kitchen. I began my career as a Pastry Chef in the early years learning the delicate art of cake and dessert making. This was the stepping stone I believe, but didn’t appear to be enough. I began to crave for a broader involvement in food and to not just restrict myself to the sweet tooth. The biggest desire I had was to learn all styles and cultures of food from around the world. I wanted to learn from those who knew it best and get to the ground roots of regional food. The more I learnt the more I wanted to learn. My passion began to grow through a constant search for knowledge in my trade.
