THE EDITOR

I’VE always been an adventurous foodie at heart. I remember as a teen I’d be on the lookout for new, interesting ingredients to try. I would also cut out magazine recipes (I still have all of these), which I’d cook at home for my family. They acted as my taste testers and my dad was always full of compliments. This sparked much joy in me and instilled such a love of cooking that when I was older I decided to quit my corporate job and pursue a career as a chef full time.

Looking back, it was a gamble. But it paid off! My passion is now my career and I feel like this is where I’m meant to be. I’ve already published a few of my recipes in DRUM magazine, and I hope you’re enjoying them.

Cooking should be fun, not a chore, which is why in this magazine I’m sharing recipes that are tasty, easy to prepare and use ingredients that are readily available. You’ll also find informative tips and facts on cooking with pork. In no time you’ll be an expert at preparing this meat.

I hope you enjoy this issue and try out a few recipes on friends and family.