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So the only one in between you and the dirt you stand on, the one person who gets to take something from the ground, goes into a dance around tastes and synergy with it, to give it back to you to ingest, is a chef.


I am in awe that cooking just so happens to be the thing I am most excited about. And not just cooking, it’s more like witchcraft, cauldron and all: Grounding though the earth (ideally by planting the seeds yourself.. but that’s for the near future), brushing dirt and snails off the plants, transforming them into their ideal and most tasty human-compatible shape (fermenting, sprouting, pickling, marinating, baking, dusting, activating) letting it bubble, double toil and trouble; fire burn and caldron bubble, harvesting the food’s greatest potential, and then giving it to you to taste, to create cells, listen to your microbiome rejoice, feeling your body heal as the cravings give way to satisfaction.


To create entry points for earth herself to ground you, nourish you and give you the energy to do what you came here to do...


That is why I love cooking.

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