If you’re a company looking for new and creative recipes for your products and ingredients, or if you’re a content creator looking to hire or partner with other recipe developers, I’d be super happy to chat!
See projectsServices I offer:
- Recipe Development for food companies or bloggers* geared towards home bakers
- Recipe Testing
- Photography/Short-form videography (add-on to recipe development)
- Brand Ambassadorship
- Reviews/Other Writing
- Recipe/Writing Contribution
*Please note: I do not currently offer development or consultations for CPGs (consumer packaged goods). I develop recipes aimed at home bakers.
Feel free to fill out the form below, or e-mail me at [email protected] to talk more!
My Experience
I am a self-learned cook and baker, with a passion for experimenting with ingredients, flavors and tools. My previous career as a business process engineer for Fortune 500 companies in banking and finance has influenced my way about the kitchen – I like to be precise and efficient when I need to be, I add some innovation and creativity to the mix, and I find ways to constantly improve – both my recipes and myself.
I am familiar with many cuisines and ingredients across most continents (more below). I create a lot of vegetarian and vegan recipes, as well as gluten-free and dairy-free ones. I tend to focus on clean ingredients, using minimally processed ingredients when possible, and the least sugar possible to achieve a delicious result.
My Background with Food
My passion for food creativity definitely comes from my background. I’m from Chicago, a huge food scene. My father is American and my mother is originally Filipina (raised in Chicago). I grew up around both culinary cultures, along with wide exposure to Arab and South Asian communities and their food. In fact, I kind of grew up on Dal and rice, and Arabic was my second language.
During my teenage years, my family lived in Egypt and Saudi Arabia. In addition to their native cuisines, ingredients, and ways of cooking, we had the pleasure of enjoying other culinary delights from students and relocated chefs. From fresh sugarcane juice we drank in bags, to Malaysian fried rice covered in an omelet parcel, and learning how to make Ethiopian Injera – we were quite spoiled with flavor!
Also, it was much more difficult to access foods we were used to from back home. Cinnamon rolls, bagels, tortillas – they weren’t really around much back then. So, we learned to make them!
Today
Today, I dedicate a lot of my time to the kitchen, sharing my experiments, recipes and tips on social media and my blog.
I cook and bake recipes from all over the world, exploring ingredients, cooking techniques and culinary history.
My husband, who is German and Sri Lankan (and who was partially raised in the UK) is a vegetarian. So, my recipes are often vegetarian or offer a vegetarian option. Since we are both half-islanders, we love using ingredients like coconut milk and rice/rice flours, making many recipes I make dairy-free or gluten-free by nature.
I’d love to chat about helping your company or brand with recipe development. E-mail me at [email protected] or fill out the form below to talk more.