I was not born into a family that had a veggie patch, cooked lentils stews or made homemade sugarfree jams.
I grew up in a typical English working class home where food served one purpose - to fill you up.
Nobody considered nutrition, not because they didn't care but because they simply were not aware.
I now know that I have a sensitive system that reacts badly to gluten and processed food.
I grew up thinking that everyone felt pain when they ate. I went through a lengthy bout of severe anaemia and fatigue which my doctors and specialists were unable to help me with. My skin was yellow. Literally yellow!!
I became vegan for purely ethical reasons at age 17, over 20 years ago. I started to explore fresh unprocessed animal-free food. My change in diet had an unexpected and very wonderful side effect. It cured me of my fatigue and anaemia. This opened my eyes to the curative and health giving properties of this diet. But I was still far away from a life of vitality
I continued to experiment with my diet in an effort to cure lifelong aggressive IBS. Again this was not a condition that was ever relieved by the countless doctors or specialists that gave me a variety of prescriptions.
I discovered that I am highly allergic to all gluten and some grains.This inspired me to create food with an entirely different focus. Food that is based on vegetables, nuts, pulses, beans, all the amazing ingredients around us that can power our bodies.Through this process I found my flow. I could chop, cook, steam and sauté for hours on end without fatigue or boredom.I adored creating food particularly for other people. Giving people the gift of food felt so natural to me that I knew I needed to be a chef.
I followed a tough path; working in high-pressure low-morale kitchens on minimum wage. I was not deterred, in fact I was even more determined.I knew that the type of food that I wanted to create, food that came from a place of love (for the body, self, animals and planet) should be created in an environment of love. I became a Head Chef, working in Asia, Africa and across Europe. I took this new way of cooking and eating to new audiences to introduce people to this wonderful cuisine we are all creating together.
But it was not until I became a personal chef, in, 2013, that I really found my groove. My food is created for people that I know, who’s preferences I have learnt, who give me feedback and appreciation. And the vibe? Let’s just say it’s a little more chilled and positive than the kitchen’s I began my chef-career in! I now find myself with an enormous amount of recipes. Recipes that I want to share with you. I also have many tips and tricks on how to make healthy food very very quickly. As a time-poor professional chef who is health-conscious I can create delicious meals in minutes…..and I want to show the world how. My food is enjoyed by both vegans, the v-curious and people wanting to increase the plant-based food in their diets.
You can see me at Vegfest in Brighton, Bristol and London in 2016 where I will teach you how to think like a chef so that you too can create speedy tasty healthy food.