How I became a Food & Drink Stylist
Cooking has been a big part of my life since I can remember, so turning to Food Styling in 2017 seemed natural to me. From being a Digital Project Manager to a Food Stylist passing through multinational companies to creating my own… it has been quite the change.
I am Franco-American, I was brought up in an international environment all my life which gave me an open mind to different culinary cultures.
I have always learned to express my emotions in a creative way, whether it was through divers artistic activities to cooking and food photography.
My interest for cooking was passed on to me by my Mom who is originally from Central American, greatly influencing her cuisine. From the French Tarte Tatin to the classic New York Times Cookbook recipes without forgetting Mexican-style tortillas and refried beans, you can say that my childhood did not lack of culinary diversity.
Harmonizing substance and form and creating balance between healthy foods and less healthy foods, I saw my life take a whole new purpose. I created my project focused entirely on the expression of my creative identity while combining mind & body as a lifestyle.
Having graduated from an International Business School, I worked 7 years as Digital Project Manager in the Fashion industry then for a Michelin starred chef.
Harmonizing substance and form and creating balance between healthy foods and less healthy foods, I saw my life take a whole new purpose.
Why Sixty-five Spoons?
I was born with a genetic illness called Cystic Fibrosis, also known as Sixty five roses. The “Sixty five roses” story dates back to 1965 when an observant young child, hearing the name of his disease for the first time, pronounced cystic fibrosis as “Sixty five Roses”. Still sticking around today sixty five roses is often used by young children to pronounce their disease.
CF is a genetic disease, affecting the lungs and digestive system. It’s often called the invisible disease because it’s not always physically noticeable.
It has been a battle for me to live with this illness, but it doesn’t define me. It also seems impossible not to mention it because it inspires this project a lot since nutrition is very important in treating Cystic Fibrosis. Everything that I cook is in the optic of giving the right nutrients to my body in order to help it heal in a natural way.
If today I can live with such appetite it’s thanks to the extraordinary breakthrough in research. I was blessed with a new treatment for my CF gene in 2012 which has completely changed my life for the better.
65 Spoons is a project dear to me because of the balance it brought to my life. Not only do I thrive in a job that I love doing but it’s also a lifestyle. Through my blog, I share my nutritional journey, and how it affects my health and well-being.