The catalyst was a breakdown of our tour bus near one of Australia's largest pork-producing slaughterhouses. As the night unfolded, I committed to doing everything in my power to create a compassionate, vegan world.

With a lifetime devoted to developing knowledge and passion for food, it became evident that inspiring people through plant-based living was the most impactful way to spread the message. A year later, I became one of the first in history to obtain Le Cordon Bleu's Plant-Based Culinary Arts Diploma in London. The following year, I published my book, "The Seasonal Vegan," with Affirm Press. In 2024, I proudly opened my first cooking school in the Byron Bay Hinterland, hosting weekly classes and monthly retreats.