Let’s start from the beginning! Tell us a little about the journey that led you to where you are now

In my early twenties, I moved overseas to Port-au-Prince, Haiti. I lived with a Cuban-Italian family who ran a home for at-risk children. It was there that I first learned to cook and developed a deep love for cooking in community. I met my husband in Haiti — an Aussie who lived next door — and we spent our first years together living and working there. Dinner time became our ritual of connection, a creative outlet after long and often chaotic days. Despite our busy schedules, we made it a priority to come home, cook together, and share a meal. We grew a rooftop garden, fell in love with the fresh, local food sold by the merchants, and opened our home for fellow expats, Haitians, and missionaries to gather around our table. Someone had gifted me Martha Stewart’s Cooking School, and in many ways, Martha became my teacher. I cooked my way through her recipes, learning the basics step by step. Meanwhile, my husband was more of a mad scientist in the kitchen — he’d toss together what seemed like random ingredients and somehow create the best peanut butter curry I’d ever tasted.

Can you explain the story behind the name of your business and brand, This Moment in Thyme?

I wanted my name to reflect what I’m doing now. My brother actually suggested A Moment in Thyme. I loved the idea of focusing on the present — asking ourselves, what are we doing with our time in this moment? How are we living and being? Thyme has been one of my favorite herbs for as long as I can remember, so the play on words felt like a sweet, slightly cheesy mom joke — perfectly fitting. So I guess it’s simply about being present — this moment in time. ;)

Your passion for cooking is rooted in a deep love for fresh, seasonal ingredients and a strong commitment to sourcing locally and organically. Can you elaborate a bit more on the philosophy behind your work?

I’m very fortunate to live in a place with access to incredible farmers’ markets — and if I can’t find something there, my local grocery store usually has it. Eating this way is really a continuation of how I was raised. My parents were pretty health-aware — my mom was making carrot juice before it was cool. They were never into fad diets; they’ve always just eaten whole, nourishing foods. That philosophy stuck with me. I truly believe that eating whole foods, good fats, and making meals from scratch is one of the best choices we can make — if we have the access and ability to do so. That’s also why I teach cooking classes: to help show people that cooking healthy, whole foods doesn’t have to be complicated or perfect. It doesn’t need 100 ingredients to taste amazing. I never want anyone to leave a class with me feeling overwhelmed or discouraged. My hope is that they walk away thinking, “I can totally roast that whole chicken, filet a fish, or throw together a seasonal salad that actually tastes delicious.” Because simple food, when made with care, is more than enough.

What inspires you? What factors have played roles in the development of your cooking style?

I’ve been fortunate to learn from incredible women throughout my life. When I was a new mom, an older woman — an amazing cook — would come over weekly to share simple, practical recipes I could make. She even introduced me to her local butcher and taught me which cuts of meat to buy. When I lived in Haiti, I stayed with a family whose mother is Cuban. She taught me her family’s traditional Cuban dishes, many of which I’m still obsessed with today. Later, during my time in Australia, I was surrounded by my husband’s family, who also loves to cook — so we spent a lot of time in the kitchen together. These days, my inspiration comes from the seasons — what’s growing, what’s fresh, and what’s available.

Between developing recipes, hosting cooking classes, creating content for social media, collaborations and more, you wear many different hats! Tell us what a typical day-in-the-life looks like for you.

I have four boys, my husband, and our dog Princess — so life is full with them! During the school year, mornings are a whirlwind like they are for most parents: making lunches, making sure everyone has a good breakfast, grabbing my coffee, and getting the boys out the door to school. Once I’m back home, I like to take a walk or get in a workout — just a moment to reset and be still. If I have a cooking class that week, I’ll use that time to prep. I love getting everything ready for when people come over. My goal is always to make everyone feel welcomed, comfortable, and connected. I schedule my classes or any filming during school hours because once school’s out, I’m usually back in the car shuttling kids to practices. That’s why I’m a big believer in meal planning — especially during the school year. No one wants to come home after a long day and wonder what’s for dinner, especially when you’ve got multiple hungry kids walking through the door. Having a plan — and the ingredients — takes so much stress off. Whether it’s me or my husband cooking, we can get dinner on the table without much fuss.

Are there any daily habits or non-negotiables that help you stay grounded and inspired amidst such a dynamic career?

Yes — my morning coffee, time to be still, read, and journal are some of my favorite parts of the day. I love to pray and practice gratitude, both for the small, everyday moments and also for the big things life throws at you. Faith is a big part of my life. It keeps me grounded, especially when life can feel overwhelming or chaotic.

What are your favorite rituals around food and eating with others?

What’s next for you? How do you hope to see the impact of your work take form?

I’ve taken the month of August to slow down, reflect, and ask myself one important question: What’s next? My main focus right now is to develop my monthly membership subscription, Meet Me in the Kitchen. Every month my members get access to four new instructional videos put together by Daniel Furukawa and his team at Second Collective.

I still love hosting my monthly in-person cooking classes — that’s not going anywhere. It’s such a meaningful way to meet new people and create space for connection. I’m also finally starting a weekly blog/Substack, something I’ve been dragging my feet on for a while, but it’s time. You can expect to see more food reels and recipes on Instagram. And for those who aren’t ready to commit to a monthly membership yet, I’m releasing one instructional video on YouTube each month so you can get a taste. On top of that, I have some really fun local collaborations coming up with brands I truly love. So, if you’re wondering what’s going on — or what’s next — stay tuned, because honestly, I’m still finding out too!

Favorite flavor combination this fall?

Orange and piment d’Espelette peppers.

After a long day, what’s your go-to comfort food?

My beef and pork ragu with grated carrots and zucchini.

Favorite artist or playlist to cook to?

Anything by Jack Johnson! The music takes me to summer days when I was a kid.

Most nostalgic snack or treat from childhood?

Toast with butter, cinnamon and sugar sprinkled on top — anyone else?!

One product that’s always in your bag?

I’m obsessed with the U Beauty PLASMA Lip Compound!