I am also an entrepreneur and co-created a foraging/dining experience business with my partner. I am a forager, chef and food photographer, as well.
Transitional Gastronomy is a culinary discipline in which we create unique gourmet experiences using accessible resources in our immediate environment, such as home gardens and foraged, edible plants you find in the urban wilderness.
It’s a cooking style based on fresh, local wild food and simple ingredients. We value self-reliance and sustainability and incorporate old world, traditional food preservation techniques along with modern and molecular gastronomy.