My journey into holistic health probably began 12 years ago when (to the shock of my mother) I decided that I was going to become a vegetarian. After two long years of eating the same frozen “soy burgers” for dinner every second night, I took my first brave steps into the kitchen. It was here that my passion for food began and before long I was cooking dinner for the whole family. After successfully satisfying the bellies of family and friends, I finally stumbled into a professional kitchen whilst working as a waitress in a small café in Ireland. The chef called in sick, the boss was on vacation, whilst we had a café full of hungry customers. Confidently I told the other waitress that I would go into the kitchen, at that is where I stayed. After a few months, the start of my cooking career came to stop as a health issue had me in and out of hospital. It was here whilst having the privilege of eating not only tasteless but nutritionless meals, that I decided to head down the path of Holistic Nutrition. "Let food be thy medicine, Let medicine be thy food" Hippocrates, The Father of Medicine
So years have past, experiences have bloomed, and I'm now the proud owner of Conscious Cooking. I've been following a Bachelor's Degree in Holistic Nutrition for the last two years and have worked as head chef of a vegetarian restaurant in Amsterdam, The Golden Temple. My style of cooking is vegetarian fusion food, where I mix traditional cuisines with modern and holistic health theories. I’m influenced by many different types of cuisines, but my favourite two would have to Ayurvedic Indian and Traditional Japanese. Both cuisines have such a great understanding of health and a holistic approach to cooking. I believe strongly in the use of seasonal organic produce, whole foods, and I’m a big fan of the slow food movement. With the help of my study, I’m creating a deeper understanding of food, health and lifestyles, and the affects these all have on the human body. This has made me more aware, conscious, and cautious of the products I choose and how I prepare them in the kitchen.
