For as long as I can remember I have loved being around food, not just eating it, but cooking with it too! From the young age of eleven I had always dreamed of working somewhere within the food industry, but as it turned out, that wasn’t my calling.
So I worked for many years in the corporate world, and post children I worked in a variety of roles in retail and foodie related, that fitted within the needs of the family.
Throughout all my adult years, cooking, reading and buying cookbooks, and entertaining dear friends and family, was a great passion … and like many I would prepare and cook for days for these events … and loved every minute of it.
In April 2011 I bought a Thermomix at the suggestion of a dear friend, who had worked for a long time in the food industry and really knew her stuff! So if Denise told me to consider getting one, then I knew she would be right.
Despite my initial nerves at my delivery (I had never seen a Thermomix before, so it was quite a daunting exercise), and after my first Basic Demo, followed by my Veroma Demo, I was off and running. Within six months I had signed up to be a consultant, with the view that this role would help me learn more about this amazing machine, and I was right!
In August 2013 I commenced a three and a half month full time Whole and Natural Foods Chef Training Course run by Jude Blereau (see here) and that was a life changer! Whilst it was the hardest thing I have ever done, it was the most satisfying and rewarding. As Jude explains about the course
“Our world is changing, and the way we cook, grow and relate to food is changing. The Whole and Natural Foods Chef Training Program is an intense, comprehensive, rich and exciting program based on the fundamentals of nourishment, and all that is wholesome and healthy eating, including how we grow and cook our food. It is designed for those who wish to pursue a career with a broad variety of options, based on the health supportive culinary arts.”
As part of the program we were required to complete 160 hours internship, and incredibly I chanced upon the opportunity to work with the wonderful Tenina Holder (see here) who graciously allowed me to assist her, slowly ticking off my hours until I finally completed them in October 2014.
I gave up my Thermomix consulting role in May 2014, and see this website as being my “open cookbook” to my dear family and beloved friends who often ask me for recipes, and to anyone else that just loves to cook.
So thanks for being here and sharing in the joy that is “simply food”.