"IF YOU'RE A GOOD TASTER, YOU CAN SEE THE WHOLE WORLD WITH YOUR TONGUE."
In Spring 2017, I embarked on my first and longest solo trip: through East Africa to cook, eat, and share stories with tribespeople, subsistence farmers, chefs, and those affected by the refugee crisis first-hand. Excited to learn about our world more deeply through desserts, I feel honored to have been welcomed into so many people's homes and kitchens — generously invited into an assortment of lives through the lens of "gateaux".
Hear stories from this trip here:
Interview on Speaking Broadly
Keynote speaker for World Refugee Day
Hear stories from this trip here:
Interview on Speaking Broadly
Keynote speaker for World Refugee Day
KENYA
Cooked mandazi doughnuts with Maasai warriors in in the bush of Southwestern Kenya
LAKE VICTORIA
Fried dough in the dirt by candlelight on an island in Lake Victoria
RURAL RWANDA
Caramelized pineapple + banana cake with the family of a Rwandan refugee in the mountains
KIGALI, RWANDA
Decorated and delivered wedding cakes to each feed 600 guests along sinkhole-ridden dirt roads
DR OF CONGO
Ate crepes and chatted cake culture with our porter-chef on the volcanic summit of the world's largest lava lake in Congo's Virunga National Park
TANZANIA
Dove into banana fritters on safari in Serengeti National Park
ZANZIBAR
Brainstormed a new dessert menu with the pastry chefs of Emerson on Hurumzi in Stone Town
MOROCCO
Prepared an at-home feast and shaped dough for Msemen bread during a 20-hour layover in Casablanca
Cooked mandazi doughnuts with Maasai warriors in in the bush of Southwestern Kenya
LAKE VICTORIA
Fried dough in the dirt by candlelight on an island in Lake Victoria
RURAL RWANDA
Caramelized pineapple + banana cake with the family of a Rwandan refugee in the mountains
KIGALI, RWANDA
Decorated and delivered wedding cakes to each feed 600 guests along sinkhole-ridden dirt roads
DR OF CONGO
Ate crepes and chatted cake culture with our porter-chef on the volcanic summit of the world's largest lava lake in Congo's Virunga National Park
TANZANIA
Dove into banana fritters on safari in Serengeti National Park
ZANZIBAR
Brainstormed a new dessert menu with the pastry chefs of Emerson on Hurumzi in Stone Town
MOROCCO
Prepared an at-home feast and shaped dough for Msemen bread during a 20-hour layover in Casablanca
