I became a chef because caregiving changed me. I spent years looking after my grandmother while she lived with Alzheimer’s, and adopting a plant-based lifestyle wasn’t just about meals — it was about creating calmer days. Choosing simple, whole ingredients gave us structure, routine, and moments of clarity. Every grocery run, every quiet breakfast, every walk outside to pick fresh herbs was a way of staying present with her. I learned how powerful it is to care for someone with intention, patience, and consistency.

Plant-based living taught me mindfulness: slowing down, removing what doesn’t serve, and prioritizing real connection over convenience. That experience shaped who I am today — I believe nourishment is emotional first, physical second, and that caring is a daily practice, not a job title.