Although I was born to British parents in Peru, I was just a year old when I arrived in Mexico and therefore steeped in its intensely flavoured, palate-tingling, aromatic cooking from the start. My heart and soul, let alone my cooking, are without doubt those of a Mexicana and I feel truly blessed to have grown up in such a magical country and among such fabulous people, but most of all, to have been fed by talented, creative Mexican cooks throughout my formative years. I have been cooking professionally for close 30 years now and I have therefore tasted and cooked my way through many different national cuisines, and I truly believe that Mexican food ranks among the most delicious and exciting in the world.
I came to live in Britain in my late teens but did not train as a chef until my late twenties, when I attended La Petite Cuisine School of Cooking in London. In my early thirties, I completed my culinary education at Leith’s School of Food & Wine before embarking on my long cooking career. After running my own London-based catering business for sixteen years, I moved into the travel industry, travelling extensively throughout the Mediterranean region. I was delighted to return to the world of food and cooking a few years ago and I am now working as a freelance private chef and food writer, consolidating my glorious and delicious obsession with food, immersing myself in the cuisines of the world, delving into their origins and traditional or indigenous ingredients, and particularly, rediscovering the glorious food of my childhood. I cannot think of a more rewarding, fulfilling and enriching way to live my life!
My first cookery book, Just The Two of Us – Entertaining Each Other, was published in 2006, followed by my Mexican cookery book, Chilli and Chocolate – Stars of the Mexican Cocina in 2008, and then Vegan Cookbook - The Essential Guide in 2011. In 2012 I was awarded membership of the Guild of Food Writers in Britain, and I am looking forward to the publication of my next book, on the street food of Mexico, in 2013.
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