About Me
“What inspires me is creating recipes that highlight the ingredients while still maintaining a connection to my heritage. Enjoying and sharing food are synonomous with the simple pleasures in life–common bonds that connect us all no matter our colour or creed.
For me, creating, enjoying and sharing are what cooking is all about.”
I was born and educated in South Africa. I hail from an Afrikaans family (of Dutch, German and French descent) and started cooking at the age of 6. By 10 years old, I was preparing complete meals and baking up a storm for my working parents. I soon realised that cooking was my passion.
Since moving to the United States and becoming a vegetarian in 2000 and vegan in 2009, my focus on what I cook has changed; my passion has not. The first year as a vegetarian was the most challenging, but it forced me to approach cooking more creatively.
My knowledge of South Africa’s diverse cuisine adds a whole new dimension of flavour that I incorporate and adapt into my vegan recipes, and in many of them, herbs, spices and wine feature prominently. My philosophy is that not only should vegan food excite your eyes, but it should also tantalise your taste buds.
I did not attend culinary school, so all my knowledge has been garnered through more than 25 years of experimenting and I continue to hone my culinary skills by vehemently reading as many books on the subject as I can lay my hands on. I have participated in training classes, including ones with such renowned chefs as Alan Susser. On one of my regular trips to South Africa, I also cooked alongside celebrity chef and guru of Cape Malay cuisine, Cass Abrahams.
