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It may divide opinion but plant-based diets have risen exponentially over the past few years. Great British Vegan: Simple, plant-based recipes to cook the nation’s favourite dishesīy Aimee Ryan (due out 5 Jan, White Lion Publishing) My advice to home chefs is to play and experiment.1. If you could give our home chefs one piece of advice, what would it be? An honorable mention, though, must go to a restaurant that was off the coast of Spain in Nerja. It was an amazing view and equally amazing food. I have had many great meals! The most memorable would be those prepared by my mother as I was growing up. My world travel and experiences define how I cook. Through travel, I was introduced to a whole world of culinary delights. Markets, grocery stores, restaurants, as well as local homes were key in expanding my knowledge of food and helping me to develop the recipes that I use. How have your world travels & experiences influenced the way you cook? I would describe my culinary style as somewhat eclectic. I love food and traditions that have history, but I have an adventurous, non-traditional approach to global foods of comfort. How would you describe your culinary style?

I had always dreamed of being a chef and I saw a culinary school commercial on TV and made the call. I got into the culinary field because I had lost my passion for my job. What got you into the world of cooking? Did you always want to be a chef? Read on to learn a little more about Chef Deborah. Her travels and experiences spanning twenty-five years have shaped her culinary style in an unmatched way, and you’ll taste it in her cooking! Currently on the G&G menu is Chef Deborah’s Chicken Hash - a brunch kit you surely won’t want to miss. Chef Deborah VanTrece of Twisted Soul Cookhouse & Pours has cooked across the globe.