My relationship with food has always been defined by limitations. As a toddler, I was diagnosed with a severe peanut allergy (before it was cool!). By the time I was a bit older, I was told my cholesterol was too high. As a kid with zero control over the groceries or kitchen, I spent years yearning for the ability to be independent and do it myself. 

When I first moved out on my own I entered a world of possibility, learning how to make Chinese food that I wasn't able to eat in the restaurants, learning how to substitute seeds for peanuts, the list of possibilities began to grow for me again.

Then, in my early 20s, I moved from California to Berlin. I embarked on a new food journey of how to feed myself in a completely different food environment than California. Gone were the yearlong kale salads, the amazing tomatoes and the cheese from the local cheese monger. Enter the endless choices of breadrolls, beer, and so many different types of ham.

For nearly eight years, I have worked at a meal-kit company. I started as a Kitchen Manager, and took the opportunity to cook for my team using whatever leftovers were in the fridge. Soon, I was promoted to Recipe Developer, where I learned to write, test, and taste(most importantly!) the recipes we shipped to households across Europe.

Through feedback from our customers and my team, I became an expert at making delicious meals without unnecessary steps or a long list of ingredients. My meal-kit job experience has taught me that you can have less than 10 ingredients or steps in a recipe, and it can be completely tasty and satisfying.

Most recently, my personal health took another turn when I was diagnosed with PCOS. I was dealing with weight gain for a while and my doctor told me plainly that I needed to change my lifestyle: eat less sugar, more protein, and more fiber. The truth was simple, I had insulin resistance.  If I changed that, I would start to look and feel different.  

Even with my professional background, I left that appointment feeling overwhelmed and confused. I felt like I was already trying my best, yet I didn’t have a clear map on how to move forward. Luckily, I found a nutritionist who helped me strip away the noise. Because I already knew how to cook and navigate a kitchen, I was able to translate their professional advice into a practical, daily reality.

My life has been a series of "food problems"—allergies, weight struggles, and health limitations. But those experiences, combined with my career in recipe development, gave me a unique strength: the ability to declutter the loud space of the internet and translate it into a simple approach that starts at the grocery store and ends at your table.

I get it. And I’m here to help. Food Friend is a way for me to share my passion, help people overcome their negative feelings around fun and make the kitchen a happier place.