World Food Day

01. Many people find that cooking, baking, singing or dancing becomes a kind of therapy for them, a way to slow down, process emotions or simply feel like themselves again.

What does baking feel like to you on the days when you need that kind of comfort, and has the kitchen ever helped you through a difficult time?

For me, cooking and baking have always been a way to switch off everything else. Whenever I’m stressed or having a difficult day, being in the kitchen gives me something to focus on and helps me feel calmer. I really enjoy the whole process, from preparing the ingredients to seeing the result. There have definitely been times when the kitchen has helped me get through a difficult phase. Even when I’m not in the best mood, cooking or baking somehow makes me feel better and brings me back to myself. I think that’s what I love most about it, it’s not just something I enjoy doing, it’s also a space where I feel comfortable and at peace.

02. Almost every chef can trace their love of food back to a person or a place, such as a grandmother’s kitchen, a street stall or a family table.

Could you take us back to that first memory of baking or eating that stayed with you, and tell us how it shaped the kind of chef you became?

I think my love for baking really started with the simple memories of being around food at home. I was always curious about what was happening in the kitchen and loved watching how basic ingredients could turn into something completely different.

What stayed with me was that feeling of making something with your own hands and then seeing people enjoy it. I think that’s what eventually shaped me like a chef. Even today, I care a lot about the little details and about making food that feels comforting and brings people a little bit of happiness. For me, baking has never been just about the final product, it’s always been about the feeling behind it.

03. Every chef has a dish that carries more meaning than it's ingredients, something tied to a person, a festival or a feeling of home.

Which dish is that for you, and what do you feel when you make it today?

For me, it would definitely be a hot fudge cake. It’s one of those desserts that feels comfortable in a dish. I’ve always loved the combination of a warm, soft chocolate cake with that rich hot fudge sauce. It’s simple, but it has so many feelings attached to it.

Even today, whenever I make it, I get the same sense of comfort and happiness. It reminds me of why I fell in love with baking in the first place. I think some desserts don’t need to be complicated to be special, and hot fudge cake is that dessert for me.

04. A professional kitchen can be intense, fast, and demanding, and it is not always easy to stay passionate through the pressure.

Was there a moment in your journey when you almost gave up or doubted yourself, and what helped you keep going?

Yes. There was a point in my journey when I almost gave up. I quit my job one random day and moved back home, and honestly, I ended up wasting almost a whole year just being unsure about what I wanted to do next. What really helped me during that time was the people around me. My family, especially my brother, kept hyping me up and reminding me of what I was capable of. My friends were always there too, supporting me and believing in me even when I wasn’t really believing in myself. Looking back, I think that phase was important to me. It gave me time to figure things out, and eventually I found my way back to baking with a lot more clarity and determination.

05. Food is also a way of telling stories about culture, memory, migration, and identity.

When you plate a dish, what story are you hoping the person eating it will feel, and how would you describe your style of baking to someone who has never tasted your food?

For me, food should tell a story without needing too many words. When someone eats something, I’ve made, I want them to feel something, whether it’s comfort, nostalgia, excitement, or simply happiness. I’d describe my baking style as a mix of classic flavours with my own little twist. I love keeping things familiar and comforting, but I also enjoy playing around with textures, flavors and presentations. I’m someone who pays a lot of attention to the small details, but I don’t want the food to feel overly complicated. At the end of the day, I want my desserts to feel like something you’d remember, not just something that looked beautiful on a plate.

“Some desserts don’t need to be complicated to be special.”

06. If a young reader dreaming of becoming a chef, or just of finding joy in baking, were reading this article, what is the one thing you would want them to take away from your journey?

I would want them to know that being a chef definitely sounds cool from the outside, but there is so much more to it than what people see. It can be physically and mentally exhausting, the hours can be crazy, and honestly, there are times when you barely have a personal life or any real work-life balance. But at the same time, if you genuinely love what you do, there’s something very special about this profession. My journey has taught me that passion is important, but so are patience, discipline and knowing when to keep going. So, if you really want to become a chef, go for it, but go into knowing what the journey actually demands, and be prepared to work for the dream you want.