When I started my training as a chef in 1995 I had no idea where it would take me (and to be honest, I still don't really know). I went down the conventional path first, after a few years stopped professional cooking altogether and tried many new things. I trained in several different natural therapies, moved to the other side of the world (New Zealand, that is - at least for us Europeans), had a daughter, and at some stage landed up on a big property with lots of room for a vegetable garden and fruit trees. That was more than twenty years after my first day as a chef, and only then the penny dropped. I began to realise that all my skills had become interwoven. Finally everything made sense - my passion for cooking, food, gardening and health. At that point, I had been a vegetarian / vegan for many years, but still had the feeling that I wanted to take it further and learn more about nutrition. As for many people, reading The China Study was a life changer for me, so in 2017 I went on to complete my Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies and eCornel. Whole food, plant-based nutrition is what I mostly follow today, at work as well as at home. My family and I enjoy a beautiful diversity of food every day - different textures, flavours and colours, all minimally processed and made without any ingredients of animal origin. Just plants and lots of love.