I’m Michelle and I work as a Nutritional Therapist and Recipe Developer focusing on integrative solutions to healing.
My ten year path to this point was never linear but always straddled the place where creativity and functionality collide. I did a BA in design at Central Saint Martins in London, however, my interests always gravitated towards health and wellness. I later went to culinary school and found that cooking bridges the between wellness and creativity; you create to nourish! This has always been exciting for me.
After culinary school I apprenticed at a fine dining restaurant in San Francisco. Working there taught me a lot about discipline, however, I craved something more grounding. I moved to Argentina to work at a horse and cattle ranch that was also a boutique hotel. The focus for this year was on how our food comes into being.
Since returning to Dubai, I worked as a pastry chef in two different health food cafes. I believe that people shouldn’t feel they are sacrificing taste to be healthy. Creating desserts from whole foods ingredients plays a part in that.
Knowledge of how food interacts with our bodies is key when it comes to deciding what to eat. For this reason, I decided to train as a nutritional therapist, bringing my interest back to it’s origins.
Michael Pollen’s quote “Eat food, not too much, mostly plants” resonates with me because it insinuates a simplicity to nutrition and eating which I believe has been lost in the age of fad diets. If you’re aligned with your own body and mindful about where your food comes from, good health will naturally follow.