A Beautiful Day to Work and Live

Lately, I’ve been thinking about how creativity flows through every part of my life, not just in the kitchen but in the way I live, move, and connect.

I came across an article recently that really stayed with me. It explored how creative work isn’t something you clock into, it’s a way of being. The message struck a chord and reminded me of how I live and work each day as an entrepreneur, a business owner, and a chef. My creativity might start in the kitchen, but it extends into how I build, lead, and grow Tiny Onion.

People often ask me how I do it all. How I run a business, cook for clients, plan menus, write, travel, host events, spend time with my family, take care of myself, get my walks in, and stay consistent with movement and exercise. The truth is, it’s all connected. My work doesn’t begin when I tie my apron, and it doesn’t end when I wipe down the last counter. It moves with me. It’s in the quiet moments I find in nature, the herbs growing in my garden, the stories I hear from clients, and the people and places that fill my life with purpose.

Creativity doesn’t live inside four walls. It happens when I’m walking outside in the early morning, when I’m stirring soup in silence, or when I’m driving home from an event replaying flavors and faces in my mind. It happens in quick conversations with my parents, my weekly calls with my sisters, visits with my nephews, and check-ins with my aunties. It shows up in the daily conversations with my faves and the morning videos and pictures my cousin sends of her two toddlers. It’s in those small, real moments that I find grounding, joy, and inspiration.

Running a business has taught me that creativity and leadership go hand in hand. Whether I’m developing a new menu, guiding a team, organizing an event, or sharing stories that connect people to food and community, the work is deeply creative. It’s not just about what’s on the plate, it’s about the experience, the message, and the heart behind it.

I think that’s the beauty of loving what you do. You don’t have to separate life and work because they nourish each other. Every meal I cook, every menu I design, every partnership I build teaches me something new. The same is true for the moments spent outside of the kitchen, at fundraiser dinners, conferences, food festivals, or community gatherings where people come together around the table. Those experiences pour back into my work and remind me why I love it so much.

It’s taken me years to realize that balance isn’t about dividing time perfectly between work and life, it’s about finding harmony within it. My business is an extension of who I am, and that’s something I’ll always protect.

So when people ask how I get it all done, my answer is simple. I live it. I love what I do, and that love shows up everywhere, in my kitchen, in nature, in my family, in the community I serve, and in every meal and experience I create.

It’s a beautiful day to work and to live.