I am a chef who is passionate about flavors, and in love with plant-based gastronomy and lifestyle. While studying patisserie, I realized most cakes and desserts contain animal ingredients, which shocked me. I was already a vegetarian and that allowed me to finish making the connection. My final work for the cooking school was actually a vegan cafe project. Ever since, I have been organizing cooking and baking workshops to spread this beautiful, fresh, cruelty-free lifestyle—as positive activism and to enjoy ourselves while protecting animals, our planet, and our health.