Word Portet Frauke
To me, an orchard is a resting place with a wealth of scents, colors and flavors. It is a place of abundance, where you can go to pause for a moment and enjoy what is present there with all your attention.
I reflect the richness, abundance and attention of the orchard in the dishes I cook. I enjoy letting other people experience what is possible with plant-based cooking. The dishes I prepare are tasty and aesthetic. They are exuberant, with all kinds of spices, beautiful colours, different structures and various layers of flavour. In addition, they are also healthy and easily digestible. I like to cook recipes from all kinds of cultures and get inspiration from the travels I’ve made. I can express all my creativity in cooking.
Word Portret Frauke
Even though I get my inspiration from all kinds of cultures, most of the ingredients I use don’t come from far away. I ensure as little waste as possible and prefer to cook with seasonal ingredients and regional products. When I cook on location, I usually get my fruit and vegetables from an organic garden nearby.
I learned to cook vegetarian by experimenting for years. I learned to cook vegan when I lived in Peru. My best friend there gave vegan cooking courses. Some years later I studied in Haarlem with chef Femke van den Heuvel at her VIP Health and Nutrition yearcourse for professional vegetarian and vegan cooking.
During my trip to New Zealand, in 2023, after traveling around for weeks, I finally had a kitchen at my disposal again. There I realized once more how much I enjoy cooking. This is how Woman of the Orchard was born.
With Woman of the Orchard I provide vegan catering. I cook at retreats and special occasions, host dinners, and give cooking workshops to those who want to learn to cook plant-based. Enjoying with all the senses is something important to me. Vegan food can be a celebration.
written about me by Heleen Janssen (www.schoonschrift.nl)
