Q. Path to chefdom?
A. My journey into the culinary world began with a deep passion for food and cooking, nurtured by my grandparents. Spending long summers in my grandmother’s kitchen, who loved to cook.

Q. First job?
A. My first official job in the culinary field was at a bakery, where I learned the fundamentals amidst long hours and the heat of the kitchen, instilling in me a strong work ethic.

Q. Next steps?
A. I pursued formal culinary education and then gained hands-on experience. It was during this time that I discovered my calling as a chef—realizing the joy and satisfaction that comes from creating dishes that bring people together and make them happy. Eventually establishing my own business as a personal chef.

Q. What now?
A. I recently began marketing my services for culinary content creation (constantly evolving as a chef). Cooking for me is not just about the food; it’s about finding joy and happiness in every meal shared with others.

Q. Advice for younger self?
A. If I were starting in the culinary industry self-employed, I’d advise my younger self to prioritize financial literacy and business acumen alongside culinary skills.

Q. Favorite ingredient?
A. Fresh herbs and edible flowers; from fresh thyme flowers and rosemary, to lemon verbena and lavender.

Q. How to use them?
A. From sauces to salads, and even in desserts. The vibrant, aromatic quality adds a fresh and invigorating flavor that can elevate any dish. They not only enhance the taste but can also bring a burst of color and freshness to my culinary creations.