I didn't plan any of this.
My working life didn't start anywhere near a kitchen. I spent years in the Singapore Police Force, then in banking — structured, demanding worlds where you learn discipline, and where health is the thing you promise yourself you'll get to later.
Later arrived on its own terms.
I was diagnosed with a rare blood disorder. Then came Guillain-Barré Syndrome, which left me temporarily paralysed. Everything I'd taken for granted — standing, walking, feeding myself — became something I had to earn back. Slowly. One small step at a time, for a long time.
Recovery didn't come from one dramatic decision. It came from hundreds of unremarkable ones. And that's when it landed properly: wellness isn't about perfection, and it isn't about following every new trend that appears on your feed. It's about understanding your own body, making informed choices, and staying consistent with the small actions that support you every day.
So I went and learned it properly. I trained as a chef and I'm studying Food Science — because I got tired of the gap between what's actually known about food and nutrition, and what most of us are told. Today, that's the work.