My love affair with food started at a very young age and it was during my nomadic childhood travelling throughout Australia and abroad, that I developed a strong affinity for everything food. In fact, some of my dearest memories are those childhood experiences, cooking, eating, sharing and discovering food.
In our family kitchen following my father a trained chef and my mother a wonderful home cook, I learnt how to select the very best of fresh seasonal produce, how to grow, store and care for the food we ate. My parents taught me how to peel, chop, dice and make the most delicious Malaysian curry amongst other family favourites that you could ever image. And whether we were seated at a formal dining table or squatting alongside locals on the streets of South East Asia, the many food experiences of my childhood that have inspired my ongoing culinary journey.
Exposing me to a rich diversity of cultural and social experiences as a child my parents taught me many truths about food. Not only of foods importance to health, providing us with energy to live, grow, protect, heal and recover, but of foods greater impacts on us as a family, a community and as a world society. These experiences taught me that food should be an inclusive experience, available and accessible to all, irrelevant of social, racial, financial or cultural class.
And whilst I maintained my love of food, I pursued a career in physiotherapy. During my career as a physiotherapist, I continually observed the negative outcomes that poor food and lifestyle choices had on my clients health. Patients regularly presented with chronic injuries and ailments, many of which were directly related to obesity and sedentary lifestyles. As a clinician, I became increasingly frustrated at my lack of knowledge in nutrition as well as the lack of resources available to educate patients on better food choices.
Physiotherapy was a career I later pushed aside to chase my greatest dream, a career in food. The launch pad for this change was series four of Master Chef Australia. Placed top four in the series I have been able to avidly immerse myself into the food industry ever since. Working in top Australian restaurants along industry leading chefs Hamish Igham, Kylie Kwong, Tom Walton, Michael Klausen meeting producers, presenting food demonstrations at Taste of Sydney, Noosa Food and Wine Festival, Good Food and Wine amongst others and teaching cooking to the masses I have been exposed to many new experiences, insights and philosophies on food.
My relationship with food continuously evolves and ultimately; it is a combination of all the above experiences that have driven my ambition to teach and educate Australia on better food choices.
Empowering myself through studying nutrition, I want to increase my impact and reach as a public figure and chef to more than simply cooking better food. I want to be able to empower the Australian public through enhancing their knowledge and improving their practical skills to make more positive food, health and lifestyle choices.