I am a global citizen. I left my home country the Netherlands in 1998 to live in New Orleans, Cairo, Miri, Dubai and since 2013 in Houston, where home is now.
A graduate from Le Cordon Bleu in Paris, I dedicated my culinary skills to fine dining catering and cooking classes, until my back said: “are you kidding me?” Which is when I went back to my first (professional) love, writing and editing, and combined it with recipe development. That paid off: since 2015, I am the editor of Edible Houston, and now I work in a field I love best: local food, literally from field to paper.
It gets better. A lot better, in fact: in 2018 I was contracted to author Houston Cooks, a cookbook to celebrate Houston’s incredible food scene by featuring the stories and recipes of the city’s fabulous chefs. Houston Cooks is published by Figure1 Publishing in Fall 2019.
As board member of Slow Food Houston, I’ve been involved with working weekends on a local organic farm, food waste awareness dinner, Ark of Taste dinner, and, always fun: Slow Food potlucks.
While I am less frequently blogging, this is still a great site (in my not so humble opinion), for travel stories and recipes developed with a scratch-made, waste-not, whole-animal approach. My cooking is influenced by flavors from all over the world. I’ve eaten musk ox stew in Greenland, ceviche in Peru, meze in Cyprus, and pavlova in Australia (or was it New Zealand? ;-). I had Iskander Kebab in Bursa, chupe de centolla in Punta Arenas, mantis prawn on a boat in Halong Bay, the freshest percebes in Galicia, and locally hunted white truffle in season in Alba… I love my life in the food lane.
ps. this is a new version of the original website — I lost the domain (long story) and relaunched life in the food lane as a .blog. As a result, I am also rebuilding my readership and content: yes I would love for you to follow my blog!
Recipe developer – magazine editor – feature writer – food & travel writer
THE BOSTON GLOBE: GO GREENLAND THIS SUMMER
EDIBLE HOUSTON: LINK TO PUBLISHED WORK including these three features:
Paper Suit Off, Apron On: vocational culinary program aimed to support destitute women to get back on their feet after incarceration.
Little House on the Shiner Prairie: sustainable family-run meat farm
Birds of a Heritage Feather: sustainable poultry farm raising heritage breed birds
Cropping Space: growing food in a dense urban environment.
Exploring the deliciousness of insects: are edible insects the protein-way forward?
INTERVIEWED IN HOUSTONIA:
Selected in nationwide roundup stories:
MA in English Language & Literature (Utrecht University)
Post Doc Credits Art Marketing (University of New Orleans)
Kitchen Diploma (Le Cordon Bleu Paris)
WSET Level II Certificate