1986

When my interest of cooking started, first as cake maker until a point where my parents couldn’t cope anymore with the quantity I was making. They invited me to switch to savoury! My brother was a master in aperitif platter. I had to find another niche! Everything exotic and unusual become my interest.

1988

We regularly visited my aunt and uncle who live in Paris and are real foodies. They completely nourished my curiosity for trendy and fusion dish! With them, I went to my first Chinese restaurant, ate my first frog legs, discovered my favourite mushroom: morels. Each time they inspired me even more!

1990

My parents would’t hesitate to give my brother and I the responsibility to cook whenever we had guests which was always an exciting time!

1997

Flying away from home to study accounting and finance in a business school, but always with a bag of fresh produce from my grandparents and parents. Food has always been the priority of the budget. I have been educated like that. As a student, I never ended up cooking pastas and potatoes! It has been the time where I started to discover my style of cooking and I was inviting friends for sitting dinners to get their feedback, share and connect to make new friends!

2000

One year in Leeds to get double diplomas, and it was at the time of mad cow! My parents would bring me across the channels, frozen meat from home!!! Good and healthy food has always been a priority!

2008

Cape Town, South Africa - After a few work permits renewals, I have managed to get permanent residence which allowed me to quit my job in logistics and start thinking of a solution to the mountain of cooking books at my bed side and packed diary with dinners at home. My hunger of cooking reached a point where it became obvious that I had to share my passion either via a restaurant or via cooking classes.

Through my French cooking classes (still ongoing), I explore the traditional food preparation methods and their evolution from various regions in France (Normandy, South of France, Southwest, Burgundy, Britanny, Corsica) and I identify the evolution of specific dishes or ingredients. I look for the origins of recipes with specific names, and rituals surrounding iconic French dishes.

I also forage in Normandy, expanding my knowledge of edible plants and their historical uses.

2011

Start of Nadege Cuisine to offer hands-on French cooking classes from my home. I definitely found a great way to share my culture and passion. Each class fed me with joy and became more and more popular. A few well known magazines wrote beautiful articles and I had an opportunity to appear in a TV show as a French cook. All helped me to get clients in South Africa! I could not believe that people from Johannesburg would fly to come to my cooking classes!

It’s this year that I have started to travel to look into various culinary traditions and expand my curiosity, interest and knowledge of food culture and slowly going into food anthropology.

Zanzibar
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I examined the influence of the historical spice trade on Zanzibar's cuisine and the fusion of culinary traditions from its Arab (Oman amongst other),Indian, Swahili-African, Persian, Chinese, and Comorian communities.

2012
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Gabon
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I investigated traditional recipes and explored local markets to understand how ingredients are sourced and sold.

2013

As health has always be a priority in my life, I started to offer healthy (raw, vegan, vegetarian, special requirements such as allergy, conflict with food), cooking classes as well. 

2014

Thailand
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Over two days in the jungle, I learned survival techniques using available food resources. I also studied regional culinary traditions, their preparation methods, and their connection to national pride in many different day and night markets.

2015 and 2019

Launch of the culinary cooking tours in France where I accompany my clients in Normandy, Burgundy and South West of France over 1 week. I enjoyed so much building tours in the same way that I like to travel: to meet authenticity and tradition through accommodation, experiences, locals and obviously and above all food!

Reunion Island
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I explored the fusion cuisine of Réunion Island, shaped by the culinary traditions of its diverse immigrant communities, including French, Indian, African, Chinese, and Malagasy influences.

2016

French tourists contacted me while traveling in Cape Town to do cooking classes with me around South African cuisine, and so I have started to offer as well, menu covering traditional dishes of the rainbow nation (Zulu, Xosa, English, Coloured, Afrikaans, Indian...) and special dishes focusing on specific SA ingredients such as Rooibos, ostrich egg, fynbos.

2017

Launch of Airbnb experiences in South Africa. I was one of the first on the SA platform cooking experiences, to offer classes either French or South African to foreigners. I have met so many people from all over the world! I just love it to travel without moving!

Laos/Cambodia
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I discovered how local communities can share their traditional recipes and ingredients to the tourists and so they impact of tourism on local food cultures.

2019

I launched online cooking classes. I have met so many people from all over the world! I just love it to travel without moving! During the lockdown, I have been very busy with the online cooking classes. I would have never expected that I could have so much fun teaching online and have a real connection with people! I have built friendship and definitely loyal customers.

2020

Through the cooking classes, I enjoy sharing my knowledge on nutrition and health(self-taught for 20 years). I decide to learn even more and get diplomas on nutrition via the BodyMind Institute legacy courses.

2021

With the holistic nutrition diplomas, new doors have opened and I have been approached by lodges to review their menus, create new healthy menus and train their staff.

Chole, Tanzania
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My first experience was at Chole Mjini Lodge where I spent three weeks training local chefs to develop 50 recipes using local ingredients. This immersive experience provided insights into traditional preparation methods in a rudimentary environment.

2022
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Kilimanjaro, Tanzania
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Then I climbed the Kilimanjaro to design an energetic and dehydrated menu for the climbers and clients of Altezza Travel. While climbing Kilimanjaro, I worked with mountain chefs to understand how they adapt recipes to the challenging environment, focusing on the preparation techniques and the nutritional impact of food in high-altitude conditions.

Oman
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I explored traditional food preparation methods along with their historical development in a country with a rich history, who used to rule an entire region across seas and though trades.

2023

I now organize culinary experiences that highlight the diverse food traditions of South Africa’s communities including English, Afrikaners, Zulu, Khosa, Indian, Cape Malay. These experiences also explore the heritage of the San people from the way they used to live and eat. My culinary experiences also serve as a lens to explore how food sustains cultural connections and traditions across generations.

2024
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 Japan
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During this three-week journey, I delved into the sensory anthropology of food in Japan, examining how Japanese culture interprets taste, aroma and texture. I studied traditional food and preparation methods, and regional culinary traditions, with a focus on kaiseki gastronomy.

Alaska
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In the artic circle, I have discovered how people organise themselves to have a sustainable food supply and living.
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I have researched the potential influence of wild foods from South Africa's West Coast on the diets and survival of the first Homo sapiens in the region.
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I become a cultural guide in Cape Town to conduct immersive food tours in Cape Town.

2025
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1 month food trip in Japan
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This immersive trip has enabled me to forage, cook and connect with various chefs and families to understand even more rituals and traditions in various regions of Japan. This trip inspired me to write food anthropology articles.