Jocelyn’s Story

I heard once that, instead of following our passion, we should follow our curiosities. Wherever life takes me, I always come back to cooking and anything food-related. I search the internet, rummage through my stacks of cookbooks, frequent cooking supply stores, and specialty food markets in search of that unfamiliar vegetable or traditional cooking tool. It doesn’t matter, as long as it comes from the culinary world. This constant state of learning has inspired me to share with you my creativity and love of cooking. I choose nourishing, plant-heavy foods and create flavorful and comforting recipes using whole foods and inspirational ingredients. The videos I develop are informative and approachable and will leave you feeling empowered to create delicious wholesome meals for yourself, your family, and friends.

In 1978 my parents emigrated with me and my two older siblings from England to the US. With 5 suitcases between us, we landed in Michigan to start our new lives, although quickly realized it was just a stepping stone to California, where my parents had my younger brother and sister and where we have been for the last 40 years.

My mom never enjoyed cooking, but I remember her every so often making us English pancakes (which are really French crepes) smothered in sugar and lemon juice. These were delicious and are now very nostalgic for me. The fried egg sandwiches, cheese, baked beans, or stewed tomatoes on butter-slathered toast were always welcomed, but not as much as egg and chips – my mom’s favorite! Of course, all of these homeland delicacies were washed down with a nice hot cuppa tea. For someone who doesn’t like to cook, she does a pretty good darn job at the English nosh.

On the other hand, when my dad got in the kitchen, which was usually on the weekends and holidays, he always enjoyed the creative process of whipping up something unique. These feasts usually consisted of some hunk of juicy meat, crispy roasted potatoes, and a couple of veg. He also made Yorkshire puddings and gravy, which were, and still are, my favorite! He eventually started to take on some American traditions and incorporate stuffing into his holiday meals. He would make it out of whatever he could find in the back of the cupboards, which usually meant some stale chips and crackers. It was always different, but always delicious, and I was always intrigued.

As a young teenager I would make the occasional omelet for my mom, but really channeled by dad’s zeal for the culinary creative when I left home and married my husband Marco. Over the years I have tried different cuisines and come up with many different recipes. While not always a success, Marco and our daughter Chloe have bravely sampled each and every one of my creations. I thank them for their patience, courage, and honesty.

I am fascinated by the variety and quality of plant-based foods available here in California. The grains, legumes, vegetables, fruits, nuts, and seeds are abundant and provide an endless supply of inspiration when developing nourishing meals. Although I work mostly with plants, I wouldn’t say I am vegan. I like to incorporate eggs in my pasta and baked goods and use other animal proteins on occasion. My recipes reflect my passion for what California has to offer and my instructional videos will teach you the basic, yet universal, skills you need to feel empowered and confident in the kitchen.