I have loved to cook and bake for as long as I can remember. My mum will agree, I used to be the messiest cook...especially when using icing sugar (let's not go back there!). This passion developed when I took both Catering and Hospitality at GCSE, developing and cooking recipes and holding an afternoon tea event.
When moving to University, I started to cook different recipes, influenced by what I was learning in my degree. I started to reduce my processed and red meat intake, as a result of my learning. When in Australia, I cut out meat and began eating a more plant-based diet. I still eat fish as it is the only very good and available source of omega-3 fatty acid which is linked with reducing risk to several chronic diseases. I am still considerate of the amount I eat as I am aware that we are over fishing and the impact of this on the environment. Other ways in which I am more plant-based is reducing my dairy and egg intake, for example, opting for plant-based milk. My passion for food and the environment has increased this past year while working as Secretary on the Food4Change Committee at the University of Leeds, where we worked closely with Rainbow Junktion, Too Good To Go and Compassion in World Farming.
Going more plant-based has really made me think about my meals and making my meals balanced and full of nutrients. I find my diet suits me, my lifestyle and my passions. It is easily adaptable to my everyday life. I really enjoy it.
My passion for cooking has advanced over the past 2 years. In the Summer of 2018, before flying to Australia, I completed work experience in the kitchens of Le Manoir aux Quat'Saisons. I was inspired by the high level of details in every dish, the beautiful plating, inspiring flavours and high level of respect each chef has for each other in the kitchen. I thrived off the high-pressure environment during service and enjoyed the planning for each dish. When arriving back in England the following year, I applied to go back to Le Manoir for an Open Day and was fortunate to be invited for a 2-day trial shift. At the end of this, I was offered a job as a Part-Time Commis Chef which I now manage during my holidays when I am home from University. It is a privilege to work in such a beautiful area surrounded by such inspiring people.
I love sharing recipes my recipes which I have cooked for a long time and new ones which I am experimenting with and am excited to be sharing more with you soon!