THE BOJON GOURMET is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. Most are based around seasonal produce, with whole grains and flours, eggs and dairy from happy animals, excellent chocolate, and the occasional tipple playing back-up roles. Many of my recipes are vegetarian, gluten-free, and some are even vegan.
I started this blog in 2009 during a stint of funemployment and borrowed the term “bojon” (no job, backwards) from a friend. One facet of the tao of Bojon involves immersing oneself in the present moment, and I never feel more zen than when I’m creating, photographing, writing about, and (mostly!) eating something delectable. Read more about the Tao of Bojon here.
I dreamed of being pastry chef since I learned, at the age of eight, that such a job existed. I studied baking and pastry at Tante Marie’s in San Francisco, and worked as a baker, pastry cook, pastry chef, caterer and personal chef for many years. Three years ago, I escaped the restaurant industry to work full-time on my blog and food photography. My work has been seen around the web and in print, including Food & Wine, Bon Appetit, Go Gluten-Free, GFF Magazine, and The New York Times. To learn more about my food photography journey and the materials I use, see this post. My images can be purchased for commercial or private use here.
I’m available for food photography and videography, recipe development, and sponsored posts for delectable foods that I love and use in my own kitchen. For more on how we can collaborate, see this page or get in touch via email: AGoodie[at]gmail.com.
My first cookbook, Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours, was released in September of 2016. To read more about my journey to becoming an author, see Why I said Yes to a Cookbook (and read about why I said No to the first offer).
On the rare occasions that I’m not thinking about food, I can be found dancing, hiking, playing ukulele songs about love and baking, and hanging out with my two favorite guys.
I hope you enjoy The Bojon Gourmet! You can peruse recipes from the archives, search for specific ingredients, and subscribe to receive new posts via email.