Katherine Dignan

I am passionate about gourmet vegetarian cooking and all things super healthy. God gave us the ability to create so why not take all his amazing edibles and create something really yummy? I am a trained chef in both Japanese and French cuisine. I spent a year studying at a cooking school in Tokyo and then three months in Paris at the Ritz Hotel. I worked in restaurants in Tokyo, ran my own catering company, and was marketing director for the Parisian food emporium, Fauchon in London. I am a published author, having written a culinary dictionary so that Japanese people can read an English cookbook. I became serious about vegetarian cooking in 2000 and now cook almost exclusively vegetarian cuisine for my family and friends. (Every once in a while I may throw in a seafood dish but never meat.) Along with other spiritual practices, my family has decided that vegetarian eating best supports a healthy and spiritually-connected lifestyle. I have a fabulous Australian husband and two teenage boys. We love experimenting in the kitchen and sharing our new discoveries. Food is a way to bring people together and we love doing just that.

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Katherine Dignan