3. Tell us about recipe development at Feed My Tribe, are there specific cuisines, ingredients or food philosophies that inspire your process? The thought process behind recipes is really not that difficult or complicated, most recipes actually come to me through meditation or moments of stillness, I never force myself to make something. If I’m required to make a recipe or develop a menu for a client or my cooking classes I ensure I know what the client is interested in and try and incorporate new recipes that they have not learnt. It makes the experience so much better. My rule is to always make sure that you enjoy what you are making or else you’ll have no desire to do it or complete the task at hand. I don’t enjoy baking (which is really strange because it was one of the first forms of cooking I learnt in my teens and I used to LOVE it) now in my adult life I don’t naturally gravitate towards it.

4. What is the best part of hosting cooking classes? Oh, these cooking classes, you know my cooking classes were a response to such a difficult time I was going through. During the first year Covid-19 hit, my business that I was running (a juice business) took such a knock. I tried everything in me to save it and sadly had to close it. The cooking classes started off as a way of me finding my next, one day I sat down with my friend Mapule and told her that before the end of the year I would host cooking classes and thereafter the universe aligned everything in my path to make it happen. The classes are more than getting to the place and learning how to make something, they are curated in such a way that we’ll do themed classes, the music will speak to the theme, the drinks are part of the experience and the people that come love to meet new people and learn new things whether you are experienced or clueless.