We sat down with Karen McAthy, author of 'The Art of Plant-Based Cheesemaking' to discover what inspires her, how we should focus on paying attention to our ingredients and secret ingredients for delicious cooking...
I can't recall the exact moment. I fell into cooking by accident and never felt out of place.
I look back and see that cooking has always been a large force driving me throughout my life, ever since I was 6 years old and I baked my first Betty Crocker cake; it was vanilla with a pistachio pudding filling.
Chef Hagit Ammer is one of our newest additions to the Lonsdale cooking classes. She is known for creating dishes with a focus on international flavours and wholesome, nutritious ingredients. Her philosophy is that good food should not only taste good but should also be good for you.
We posed these five questions to Chef Hagit Ammer:
When did you know you wanted to be a chef?
When I made my first pasta at age 5 and used spices that were ‘unconventional’. I was mixing any spice in my cupboard that I could get my hands on, and when it was finished, I felt the freedom that cooking could bring. Without any mistakes I could create such a wondrous taste.