HUNGRY LITTLE HERBIVORE
Plant- Based Comfort Food
I first decided to go vegan in 2015, long after I graduated culinary school from Johnson and Wales University. I worked for many years in restaurants all over the world until one year, while traveling in Australia, I was given the opportunity to cook for Sea Shepherd. Sea Shepherd is a global ocean conservation organization whose ships are entirely vegan and are filled with volunteers from all over the world. Cooking for up to 30 people with varying palates and preferences was one of the biggest challenges and honors of my life. After that I knew that I needed to continue with my career in vegan cuisine, but restaurants weren't calling to me anymore. I was stuck and didn't know what I was going to do. Until one day I woke up, and like being hit by a frying pan over the head, I knew that creating and sharing vegan recipes was what I wanted to do. I love the creative outlet that it gives me but more importantly, I love that my actions and my career now align with my heart.