For your retreat I create bespoke menus with delicious, wholesome food that reflects the season, location and spirit of the gathering, a relaxed kitchen where guests can get involved in cooking, learn new skills and participate in creating the meal.
When we’re cooking we unwind and relax. After sitting at a desk all day, it’s a chance to use our hands and create something from scratch. Our brains switch off - peeling, slicing & stirring, seeing an ingredient change form under heat forces us to be in the moment. It feeds us in more than a physical way.
My idea of mindful cooking and eating is that we are minding ourselves and others when we take the time and effort to cook a meal. Eating what we love is calming, and makes us feel happy and restored, comfort food at it’s best.
Read on for my story which started in my family kitchen...
Cooking can be a chore, the last task at the end of a long day. It certainly was for me. After moving from Dublin to work for Google in San Francisco, most days started and ended with a long commute. In the evenings the kitchen was bypassed in favour of pitta chips and wine on the couch.
Working in the family food business at weekends and summer holidays deepened my connection to food and cooking.
Living in San Francisco was food heaven. The farmer’s markets at the Ferry Plaza with the best of the Bay Area’s farm produce, chowder in a breadbowl at the Pier, burritos in the Mission, Italian gelato in North Beach, the wineries in Sonoma.
While I made the most of my time there, by 2014 I was burnt out in my finance role at Google and in need of a change of direction. I was working long days and missing home. I needed to slow down and take better care of myself, buy good food, get back to cooking and get my hands dirty in the kitchen.
After two years in San Francisco it was time to make a decision, to stay with the company or move home and take the opportunity to start something new. Deep down I knew what was right for me. As my boss at the time wisely said “if you don’t take a leap you never know how far you will land”. Six months later I was back home in Ireland, on the way to Cork to start the 3-month course at the Ballymaloe Cookery School.
Leaving my beautiful apartment in San Francisco to move back with my parents in my 30s was distinctly unglamorous, but quitting my job to take a risk and do what I love was the best thing I’ve ever done.
I had no plan beyond Ballymaloe. I was open to doing something completely new and wanted to see what would come my way. Since completing the course in December 2014 I’ve said yes to a range of opportunities: private chef work in France, catering for events and parties and cooking at retreats in Ireland and abroad.
Martha Beck, who I completed my Life Coach training with, says it better than I can…