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!
In addition to Recipe Development, I also offer:
- Photography/Short-form videopgraphy (add-on to recipe development)
- Brand Ambassadorship
- Reviews/Other Writing
- Recipe Testing
- Recipe/Writing Contribution
Feel free to e-mail me at renasakfoods@gmail.com 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 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. I tend to focus on clean ingredients, using minimally processed ingredients when possible, and especially minimal sugar.
I enjoy technical recipes, focusing on precise measurements, temperatures and techniques, as well as simple recipes.
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, I lived in Egypt and Saudi Arabia. In addition to their respective dishes, ingredients and ways of cooking, we became familiar with other cuisines 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 most of my time to the kitchen, and sharing my experiments, recipes and tips on social media and my blog.
I cook and bake recipes from all over the world, exploring ingredients, combinations of ingredients, cooking techniques and culinary history.
My husband, who is German (with a father who is originally Sri Lankan) and who was partially raised in the UK, is vegetarian. So, my recipes are often vegetarian or offer a vegetarian option. As we are partially Filipino/Sri Lankan, we are also used to using ingredients like coconut milk and rice/rice flours, making many recipes I make automatically dairy-free or gluten-free.
I’d love to chat about helping your company or brand with recipe development. E-mail me at renasakfoods@gmail.com or fill out the form below to talk more.