I trained in hospitality when I was younger, and as part of that I had 2 years of commercial food preparation experience in a learning restaurant environment.
I thoroughly enjoyed the cooking and I was good at it, having already been taught a lot from my Mum and Grandmothers.
My lecturers wanted me to continue on to become a chef, but I declined.
I loved to cook – but not in a restaurant environment – far too stressful!
So I pursued the far more glamorous front of house option (not..!)
I love-lovey-love to cook for my family and loved ones and I think that it is important to spend time, positive energy and love preparing food, I believe the energy of a meal prepared by someone that loves you has a whole different effect on digestion than foods cooked in a stressful environment.