With a serious passion for pastry and bread making, I am currently studying this art form at a chef's school in Cape Town. The pressure of working in an industrial kitchen is very stimulating but I also enjoy coming home to make a slow meal for myself and my family. For me, becoming a vegetarian has freed me from the way I used to think about food. It has forced me to be creative and the results of my cooking have never been more well received - even cooking for my Lebanese (ie. meat-loving) family!