I am Avialiae Ampey, vegetarian gourmet chef and nutritionist. Instead of following a recipe, my cooking style and creative flow is doing whatever feels right in the moment. I always start by seasoning the oil while making dishes, adding the vegetable after. I use garlic, onion, and ginger in almost everything. I am heavily influenced and inspired by cultural foods from places such as Ethiopia, Ghana, China, Philipines, India, etc. I study food not only from a cuisine standpoint, but also biochemically. It’s important to me to be knowledgeable of what I consume, how it benefits me and how it assimilates itself in the body. Also, the psychological effects food and proper digestion, or lack there of.