I am a classically trained chef that no longer works in the industry. After Culinary School, I worked in fine dining at a Four Seasons Hotel, but burned out very quickly. Now I prefer to spend my free time cooking for my husband, photographer extraordinaire, Stephan. He and I have a great deal going… he takes fab photos of my food, and then gets to consume it afterwards. Who do you think gets the better deal?

My other two loves also benefit greatly from my cooking… my two Chihuahuas, Sushi and Rocky. I cook them dinner every night and make doggie cookies and biscuits whenever I have the extra time. Needless to say, the pups are quite spoiled!

A trend you will see over and over in my blog is quick, easy AND healthy food. As much as I love to cook, I don’t like to spend hours cooking a meal. Most of my recipes take less than an hour to cook, start to finish.

This blog is a joint effort, combining my love of cooking and my husband’s love of photography. I am a chef… I cook. Stephan is a photographer… he shoots.


Your feedback and comments are always very much appreciated, in addition you can
always contact me via Email, Facebook & Twitter (@ishotthechef).


Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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