About Me
I'm passionate about collaborating with those who want to make the world a healthier, happier, more delightful place.
You'll find me most content while connecting with different cultures, creatively combining cuisines & flavors, teaching, creating, exploring, and always learning.
Please contact me for all interests involving plant-based food, healthy lifestyle, culinary education, food design and styling.
Recent Experience:
| 6 years experience preparing cutting-edge raw & vegan food |
| 4 years raw food instruction and recipe development, Matthew Kenney Cuisine |
| 10 years in food service & hospitality industry |
| Restaurant & Menu Consultation, Sadhana Kitchen |
| Recipe Development & Event Consultation, Little Bird Unbakery |
| Recipe Development, The Fullest Mag |
| Food Styling, Hope & Organic, Divine Kindness, Thai Elle Decor |
Kaia Sisu | Plant-Based Chef
Playfully blending the nostalgic with the unconventional.
Sharing vibrant, plant-based, feel-good food around the world.
Food Styling | Recipe Development | Culinary Education | Pop-Up Dinners, Retreats, Special Events
Vegan Desserts Workshop
Learn how to make vegan, gluten free desserts using nutritious ingredients your body will love - no fillers or refined sugars! These desserts are designed to be unique, playful, versatile, and easy to make. Workshop will be both demonstration & hands-on, including a hand-out with recipes, methods, tips, and of course yummy treats to take home!
Advanced Plant-Based
Desserts Workshop
This class teaches many advanced pastry techniques, combined in two completed desserts. The techniques learned can be adapted in countless ways, to add that ‘something special’ to the desserts you make at home or in your business.
Special Equipment: Ice Cream Maker, Dehydrator, Blender, Piping Bag
Techniques: Fermentation, Freezing, Dehydration, Chocolate Dipping,
Using Agar & Other Thickeners, Plating & Presentation
ADVANCED RAW FOOD WORKSHOP
Learn new techniques to bring out the best flavors in your vegan and raw foods. Use kitchen equipment and ingredients in different ways, and practice your plating skills to create a delicious, visually beautiful, plant-based meal.
Special Equipment: Vacuum Sealer, Dehydrator, Blender, Spiralizer
Techniques: Flavor Balancing, Extracting & Infusing Flavors, Textural Considerations, Menu Planning,
Plating Guidelines for Visually Beautiful Food.
We’ll be using seasonal ingredients and modern vegan techniques to make:
Small Bite, Appetizer, Main Dish, Light Dessert
