Good food is the common ground and global experience in life that brings people together. It is nourishment for the body, but above all it’s nourishment for the soul.
There is no love sincerer than the love of food, and while I didn’t write that I couldn’t agree more.
I have taken 20 years of experience in the professional kitchen, 35 in the home kitchen, 15 years in the wedding industry, a love of good food, writing, and somehow combined it all to call it my “job”.
I am never more at home than when I am in the kitchen.
My passion is working with vegan and/or wheat-free ingredients. The challenge to abandon pretty much everything I earned my pastry diploma in (butter, sugar, eggs and flour) is an everyday love affair.
A vegetarian for most of my adult life, I learned how to ask for dishes void of animal-products in so many languages. I had the joy of living in Italy, Germany, Holland, traveled all over Europe, traversed across Russia, mainland China, Outer Mongolia and ended up working in Hong Kong for two years. When I wasn’t eating Pizza on Lan Kwai Fong I was attaching myself to a backpack, and globe-trotting through South East Asia, Australia, and India. I had some of the most incredible and unconventional plant-based dishes one could conjure up.
India was a vegan/vegetarian’s dream for 2 months. China gave me some of the best tofu dishes imaginable. Malaysian dishes consisted of a melting pot of vegetarian combinations and cultures ever found on a banana leaf. Sri Lanka is home to my most beloved food memories and explorations on the humble lentil.
For the past 4 years, I have worked tirelessly creating vegan and wheat-free baked goods for friends and family. I kept weighing, measuring and tasting until I heard the words I so wanted to hear: “This is gluten-free? Are you sure?”
20 years after ‘going professional’ and I’ve come full circle: I started out making chocolate wedding cakes that would create the perfect grand finale for someone’s big day, and they are still my favorite treat to conjure up. The chocolate cake I make now is equally as delectable, but is entirely plant-based and when requested, 100% refined sugar free. It has been an absolute labor of love.
“Let us celebrate the occasion with wine and sweet words” – Plautus
My Chocolates: I was thrilled in 2014 to win a silver medal in Canada and a bronze in the world finals. I simply adore dark chocolate, but it was my white chocolate creation that took home the medals. (I paired the chocolate with pure lemon, freeze-dried raspberries and toasted almonds and Dolce Vita was born.)
Thanks to The Growing Great Chocolate™ a program through Belgian Chocolatier Barry Callebaut, I use 100% sustainably cultivated cocoa beans. Growing Great Chocolate™: Growing cocoa quality – Growing farmer income – Growing quality of life. I use pure oils for the chocolate, freeze-dried raspberries, and the finest almonds.
I work from a facility that also contains wheat, gluten, dairy, eggs, soy and nuts.