Chef-ing

In 2018 I was diagnosed with ulcerative colitis (sister to Chrone's disease), and since then, I've had to become more attuned to what I eat. This led to  a lot research, experimenting and testing what worked for me and what didn't. As a result of living with this disease it has led me into the world of food and now into the heat of the kitchen. For the past year, I've worked in various kitchens in the Amsterdam from  high-dining, plant-based restaurants to kitchens that only use ingredients from Holland. Right now, I'm freelancing part-time in a couple kitchens,  busy expanding my knowledge, soaking up tips and advice, and discovering new ingredients.

Dessert on at Restaurant POF ; Brioche with poached quince, fennel cream, hazelnuts and salted fudge

In 2018 I was diagnosed with ulcerative colitis (sister to Chrone's disease), and since then, I've had to become more attuned to what I eat. This led to  a lot research, experimenting and testing what worked for me and what didn't. As a result of living with this disease it has led me into the world of food and now into the heat of the kitchen. For the past year, I've worked in various kitchens in the Amsterdam from  high-dining, plant-based restaurants to kitchens that only use ingredients from Holland. Right now, I'm freelancing part-time in a couple kitchens,  busy expanding my knowledge, soaking up tips and advice, and discovering new ingredients.

Dessert on at Restaurant POF ; Brioche with poached quince, fennel cream, hazelnuts and salted fudge