My passion for food started in my mom's kitchen. Growing up in Java, Indonesia I learned how to cook and bake using local and fresh ingredients from the market.

Moving to New York City in 2001, I attended ICC (International Culinary Center), ICE (Institute of Culinary Education) as well as The Art Institute, which ignited my passion for food styling and photography.
Working in restaurants and hotels after culinary schools - Danny Mayer at The Union Square Café and the Marriot Essex House under chefs who focused on using local organic ingredients, definitely were the inspiration when I launched MixingBowlMama.

Once I learned that so many cakes are made with preservatives and highly chemical ingredients, I wanted to focus on creating cakes and desserts that are made from simple, real, and natural ingredients. Food is something that never, ever gets boring…I love incorporating my knowledge of nutrition and my passion for baking.

Inspired by my childhood memories, I taught my son to bake when we have free time. I expose him to different ingredients and take him to the local farmers markets. For me, it’s important to learn where your food comes from. Of course, he has learned the same hand-mixed technique that my own mama taught me!