For the last 5 years, I have been cooking all over New Zealand, Australia and the United States as a personal chef providing in-home dining, creating recipes for food brands and bars/restaurants, and teaching people how to cook and bake.
Cooking from scratch is such an important skill – and even more so in today’s Covid world, as well as, in such a prepackaged and fast food convenience society. I love empowering people to see how easy AND FAST it can be to make your own food without all the preservatives.
Make sure to book or GIFT one of my Masterclasses or if you’re not sure how to transition from packets to a real food pantry book a Pantry Revamp.
And for those who really don’t want to do it for themselves, I’ve recently launched my own artisan food range essential(E) – real food from me to you. And if there is something you’d like without the preservatives, get in touch and I’ll see if it’s possible to add to the range.
I have years of experience cooking for kids to adults and creating delicious gluten free, vegan, dairy free, egg free and sugar free versions of peoples’ favourite recipes.
Cooking and baking has always been in my blood, and since I could stand on the kitchen stool! As an adoptee, I’ve only recently found out that it really is in the blood as I come from a line of bakers, chefs, restaurant and bar owners.
But for me it was later in life that I decided I wanted to turn my love of food and cooking into a career. The only way I could see how was to compete in MasterChef New Zealand (MCNZ).
The experience of learning from three top New Zealand chefs, guest chefs from around the world and the other talented competitors (who are still my friends) was priceless.
Returning home to Wellington from filming, I gained valuable kitchen experience at the iconic Martin Bosley’s Restaurant. I then worked as a production chef at Sarah Searancke Catering before I was offered a job as a chef at two of MCNZ judge Simon Gault’s then restaurants in Wellington, Shed 5 and Crab Shack – all kitchens I am extremely grateful for the time working and learning from some of Wellington’s top chefs and hospitality professionals.
I’m a lover of all things food and drink, colourful people, places and things. Passionate about celebrating diversity through food, travelling and sharing my knowledge along the way, I decided to add international food tours to the list of offerings in 2020. Sadly, Covid19 had other plans and tours to San Francisco and New York City are on hold until travel is back on the radar.
Community is very important to me and I enjoy making a positive difference in the lives of others. I also enjoy spending time with my amazingly supportive partner and our two Jack Russell Foxies.
I look forward to bringing my love of food, cooking, baking and patisserie and travel to you! Thanks for supporting me to support you and others! Now, time to get cooking!