A cooking school in the Byron Bay Hinterland run by Le Cordon Bleu London trained chef and author Katie White
““Beautiful informative and fun. Best cooking class I’ve ever been to. Katie is a great exponent of home cooking and a very good teacher. It was a great morning . I was either laughing or learning the whole time.”.”
Keith Finley
Fabulous vegan cooking class by a great host and teacher. We ate the delicious food for lunch. I now feel a lot more comfortable cooking plant based food, and with cooking in general.
Dr Sarah Brown
“Katie’s pasta class was one of the funnest days out I’ve had in a while! The process was throughly enjoyable and the feast at the end next level!”
Channing Lee
My Story
Since age 5 cooking has been my most reliable source of joy. I first discovered this in my mud kitchen behind the wood shed on the 100 acre bush block that I grew up on in rural Australia. Here I would create feasts from whatever I could find to replicate edible ingredients, dirt for flour, leaves for salad etc, all the while talking through each step of my creations to an imaginary camera.
At age 28, after a long career in the music industry I decided it was time to focus on cooking and was accepted into Le Cordon Bleu London. The following year I published by book The Seasonal Vegan with Affirm Press. Now, in 2024 I have opened my first cooking school in the Byron Bay Hinterland region and run weekly classes and monthly retreats.
