I wasn’t always so concerned about what type of impact I could have and most certainly didn’t have a mission; all I knew was that I wanted to work with food. After university, I went to cooking school and then started working at restaurants and finally, behind the scenes on a cooking show. This lead me to all sorts of places, like getting my MSc in Journalism, producing food TV, writing a cooking column, articles, doing speaking events, developing recipes and appearing on television segments. I do this with the hope that I can encourage conversations, conscious food decisions and propel activism in the food space. 

The more we know, the better we can do.