I'm Going Back to Culinary School

And an update on the Talula’s Kitchen Chocolate Chip Cookie Mix

Back in December, I began exploring more plant based options in my own eating habits and learning about sustainability and how the food we eat impacts both our bodies and the environment. Around the same time, I started thinking seriously about the next chapter in my career. I knew I wanted to pivot toward something more aligned with my values, focusing on plant based cuisine and sustainable practices.

After some reflection, I realized the best next step was to go back to culinary school to deepen these skills. I wanted to understand plant-based substitutions, sustainability in the kitchen, and how to create food that is both nourishing and thoughtful. Naturally, my first thought was Le Cordon Bleu, where I previously studied and loved both the teaching style and the high level of precision. To my luck, they offered a plant-based diploma program which I immediately applied to.

For the next six months, I’ll be diving into all things plant-based and sharing the journey with you from culinary school life, new techniques, and behind-the-scenes looks at the growing plant-based industry in the UK.

In the meantime, I’ve made the decision to pause sales of the Talula’s Kitchen Chocolate Chip Cookie Mix while I’m studying in London. When I created the mix, I always envisioned it as a limited-run, small-batch product to ensure quality and consistency. Since I won’t be physically present to oversee production or address any issues in real time, it didn’t feel right to continue offering it while I’m abroad. And as my focus shifts more toward plant-based cooking, it felt like the right time to step back and reevaluate what products best represent this next phase of my culinary work.

I’m so excited for this next chapter and grateful to have you along for the ride. For updates on culinary school, favorite spots in London, and more, make sure to follow along on tiktok and instagram!