I started cooking when I was 12 years old for a very simple reason – the joy people would share over a good meal was unmatched and I just wanted to add to that emotion. Today, the situation we are in reminds me of why I started to cook before it became my business and my passion changed to my profession.
While we cannot sit and eat together today, in the digitised world we live in we can still cook together and share our meals by having conversations around them. It is important to keep our spirits alive while we are isolated at home and to find joy in our daily lives and meals which otherwise can be monotonous.
Professionally, this is the toughest time I have seen in my life. Like many of us in the hospitality industry, I have realised the only way to cope is to cook