I’m always on the lookout for something new. To be on the forefront of the next big ingredient, to challenge myself to use that ingredient in innovative ways and to surprise the people eating my food with new flavor combinations, textures, and colors.
This ambition led me to Coffee Flour – From the pulp of the previously wasted coffee fruit, a flour or powder turned into a nutrient-rich superfood. What first started as a new ingredient that nobody else was using soon became about the bigger global and social picture.
From pushing culinary boundaries to impacting coffee-growing countries across the globe, and creating change for public health, read more about my work with Coffee Flour in The Seattle Times.