Chef's Bio. 

How did I get started? 

Cooking became my passion at the age of 10. Growing up in a family of six, I took on the responsibility of preparing meals early on. Over the years, I learned the art of flavor and nutrition from my grandparents and elders, who passed down traditional recipes and techniques that celebrated wholesome, home-cooked food.

Where did I trained? 

My training was rooted in the family kitchen, guided by generations of wisdom. I didn’t attend a formal culinary school—instead, I mastered the craft through hands-on experience, cooking daily for my family for 22 years. This real-world training taught me how to balance taste, health, and simplicity in every dish.

What are the chef's philosophies about food and health? 

I believe food should nourish both body and soul. My philosophy is simple:

• Wholesome Ingredients: Use natural, nutrient-rich grains and avoid preservatives.

• Tradition Meets Modern: Honor traditional recipes while adapting them for today’s health-conscious lifestyle.

• Family First: Food is about connection—every meal should bring people together.

This philosophy inspired me to create homemade millet protein mixes that make healthy eating easy, delicious, and accessible for everyone.