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My passion for cooking traces back to my childhood when my mother would prepare delicious, rustic traditional French meals every day, often using fresh seasonal vegetables from our garden.

I began my first recipe book at just 6 years old and since then have always been in the kitchen baking something. I especially loved pastry-making and the joy that fills the room when cakes emerge from the oven !
At a very early stage, I realized that meat wasn't for me. Living in the French countryside in the 80’s, this choice wasn't easy, but at the same time it allowed me to further explore my love for cooking and develop a deeper appreciation for vegetarian and plant-based cuisine.

My Story

I've been fortunate to travel extensively, and my culinary journey began during my childhood  summer holidays by the Mediterranean sea. This cuisine captured my heart early on: Tagine, pasta, panzanella, couscous…. evoke warm sunlights and joyous family gatherings. 

Newly wed at the age of 25, I moved to Sydney and there my culinary passion truly blossomed.

The vibrant, energy-infused world of raw fusion food and "superfoods" changed my approach to cooking forever. Since then, I always look for fresh vitality packed vibrant meals. For almost 10 years now we have been living in Singapore, where I am immersed in the incredible diversity of Asian cuisine.

The tantalizing scents of lemongrass, coconut, and galangal in Thai curries, the comforting detox broths of Vietnamese pho, and the fiery richness of Indian vegetarian dishes inspire me daily combined with my French and Aussie vibes 🙂    

So definitely no room for monotony in my meals. From eggplant chickpea stew one night to edamame soba noodles with green tea the next, I embrace experimentation, savoring each moment of culinary exploration. For me, cooking is not just about nourishment—it's a vibrant, ever-evolving expression of creativity and joy.

My Inspiration in the Kitchen

Life is a balance, and I don't adhere strictly to any particular dietary dogma. 

Perfectionism in any aspect of life can add unnecessary stress

Instead, I embrace the notion that life is not just about either/or choices, but rather a harmonious blend of both/and.After completing my plant based chef certification, I've transitioned to a diet that's 90% plant-based, reserving the remaining 10% for vegetarian options. However, there are no strict rules imposed on my family. We predominantly choose vegetarian meals, and when animal proteins are selected, they are always of high quality. For a long time, there was a misconception that vegetarian or vegan food was bland and uninspiring. Many viewed it as socially isolating and challenging to enjoy when dining out or hosting guests. However, times have changed, and embracing these dietary choices has become much simpler. There's now a genuine enthusiasm for plant-based diets, driven not only by trends but also by a growing awareness of the benefits they offer. At our table, you'll find dishes like tofu scramble, plantbased quiches, vegan legume stews or Mediterranean curries enjoyed several times a week, and occasionally dairy, eggs and fatty fish or lean meat for my teens.I am not particularly drawn to sugary treats and I do advocate for cooking and baking without added sugars, opting instead for natural sweeteners. But whenever I find myself back in Paris, I can't resist indulging in a "pain au raisin" from Saint Patisserie or a "Parisian Flan" from Cyril Lignac.I strongly believe in the value of home-cooked meals, but I also understand the convenience and enjoyment of dining out. Occasionally, my kids indulge in their favorite Shake Shack burger or Guzman y Gomez burrito, and I have my go-to spots for the best sourdough pizza in both Paris and Singapore. It's about finding the balance that works best for you and enjoying the journey along the way.

My Approach to food

Growing up, I had a strong aversion to sports. In fact, I disliked them so much that I was exempted from participating in sports for my French baccalaureate exams. Everything changed when I moved to Sydney at the age of 25. Living by the beach surrounded by active individuals who would start their mornings with surfing, swimming, or running was truly eye-opening. Witnessing their post-exercise positivity and energy, especially as they enjoyed their breakfast bowls or commuted to work on the ferry, inspired me to give running a try. With the gentle encouragement and unwavering support of my husband, I embarked on my running journey. Starting with small milestones like reaching my first kilometer, then gradually progressing to longer distances, I found myself becoming more accountable and committed to my newfound exercise routine. Rediscovering physical strength and establishing a deeper connection with my body felt incredibly empowering and I became gradually open to exploring new activities such as yoga and fitness courses. With yoga it took years of trial and error, along with the guidance of the right teacher, before I fell in love with the practice and decided to enroll in a Yoga Teacher Training (YTT) program. Inspired by the courses I attended in Bali, I immerse myself in yoga almost every day now.It is a kind of sanctuary for quieting my mind, cultivating self-love, inner peace, and accepting myself—imperfections and all. Just as with food, our relationship with exercise is deeply personal. Running and yoga may not resonate with you, and that's perfectly okay. It's important to find an activity that brings you joy and positive energy.Starting slowly, and progressing at your own pace with someone to hold you accountable can make a significant difference in staying consistent and enjoying the journey.

My relationship with Exercise

My Curriculum

With a solid scientific background, having graduated from Ecole Centrale Paris, a leading French Engineering school, and having held a successful career as a Marketing leader in French Luxury companies, my life took a turn when my family and I relocated to Singapore. 

Despite the fulfillment my corporate career had brought me, the fast-paced and demanding lifestyle left me yearning for a change. I recognized the need to prioritize balance and cultivate a healthier environment for myself, my family, and friends. 

This realization led me to embark on a journey of self-discovery and education in nutrition and holistic health.

I enrolled in a holistic health coaching diploma program with the Institute for Integrative Nutrition (IIN), pursued a certification as a Plant-Based Professional Chef from Rouxbe Cooking School, and graduated from 200 hours Yoga Teacher Training from Going Pro Yoga. 

Today I can say I found my Ikigai—my reason for being: “to share my knowledge and expertise with others, guiding them towards improved well-being and helping them discover their own personal balance in life”.

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