I'm an 18-year-old art student with a family history of art and cooking. Ever since I was little I was always racing around my mum's kitchen acting as a kitchen hand learning as much as I could. The rest of my time was spent in my nan's studio, washing her brushes and priming her canvas's. After aprenticing for many years I'm finally running my own kitchen AND studio. My pop travelled to Asia alot in his younger days whilst working as a salesman, he taught me the art of the Vietnamese spring roll, and since then asian cooking has always held a sense of alchemy for me. I'm utterly obsessed with baking...breads, cookies, vegie bakes, you name it. Seafood is also one of my all-time favourite mediums! My family background is primarily French and Swedish; and you'd be surprised how well the two can blend together. Boulliabaisse is a definite favourite in my family, and an absolute joy to cook. The family home is practically in the sea, and the whole family gets involved, harvesting the freshest ingredients all day, and coming in late afternoon to offer up their catch to my nan, pop, mum and I. It's great fun. I once cooked a 7 course meal (including the beloved Boulliabasse) for my boyfriends parents. Needless to say, they love me now. I once attempted to make swedish pancakes without calling my Aunty Lillimor and getting the recipe. I figured they were just pancakes, how hard can it be? Ohhhh they are hard, my friend. Well, not in retrospect, but I'd never made oven-baked pancakes before. It turned out more like a really, really dense cake and it weighed a ton! My friend and I ate it anyway...and named it a pan-ack!