16- Ten Years, One Decision
Shooting food wasn’t just about the perfect angle anymore.
The more I photographed, the more I realized: If I truly wanted to capture dishes at their best, I needed to understand them more deeply.
Not just how to light them—but how they were made. The ingredients. The techniques. The rhythm of a kitchen.
If I could speak the same language as the chefs—not just visually, but culinarily—I knew my photography would reach a new level.
Then a memory came rushing back.
Nearly ten years earlier, I had been working in an office by day and hosting travelers through Couchsurfing by night.
We’d gather in my tiny apartment, sharing meals and stories late into the night.
And one night, I remember thinking: “Wouldn’t it be amazing to run a cooking class for international travelers someday?”
That “someday” was starting to feel like now.
