My culinary journey began watching my grandmother at the kitchen table, where her culinary magic ignited my passion. Assigned the task of planning and cooking nightly family dinners at twelve, I learned budgeting and nutrition from my single mom, crafting meals with love.
Even as a novice, I delved into desserts, creating soufflés and cakes. This self-taught exploration laid the foundation for my culinary path. Later, at a career crossroads, my latent desire to attend Le Cordon Bleu resurfaced. Supported by my husband, we invested in my culinary education, immersing myself in the intricacies of French culinary arts.
Experiences in renowned kitchens, including Parliament's private dining room, followed, but health issues led me to step away from active roles. A diabetes diagnosis became a turning point, prompting a choice between tasteless food or reimagining my recipes. Determined to retain flavors without compromising health, I embarked on a journey of remastering recipes, leading to the creation of FN Good Food.
This collection, born from years of adaptation, meticulous sourcing, and relentless testing, offers healthy alternatives that rival mainstream counterparts. FN Good Food is the culmination of a lifetime dedicated to the art and science of food – a celebration of taste, nutrition, and the joy of savoring each meal. I invite you to experience this culinary odyssey, where healthy alternatives are indistinguishable from their less healthy counterparts.
