"Two years ago I challenged myself to a vegan challenge. That journey totally changed the way I think about food today.
Eating plant based foods presented me with great new flavours and combinations, but I also missed some products to indulge myself with, while sipping on a nice glass of wine or a cold beer. I tried several plant based cheeses and meat substitutes, but often missed flavour or texture. As I love to experiment and be creative in the kitchen, I started making exactly the kind of products I was missing myself.
Being the entrepreneur that I am, I took my products to the markets, where they were very well received. Months of support and feedback from family, friends, devoted costumers and followers brought me where I am today. Selling my products to shops and restaurants for everyone to enjoy.
As a culinary “traditional” chef it brought me new skills, respect for mother nature and for what she gives us each and every day. I realised that the food choices we make is not just about what you put in your mouth, but also who you want to be in the world."
Maxine Agyeman is an experienced chef, who has been working in kitchens for over 20 years, in The Netherlands as well as abroad. Some of the restaurants she worked at are Amstel Hotel, The Dylan in Amsterdam and Godevaart and Felix Pakhuis in Antwerp.