I am a recent graduate who has spent the past five years, both professionally and educationally, understanding how to connect with audiences, building trust though design. I especially enjoy taking facts and making them fun sized! While I have always held a creative streak I haven’t always pursued it in a professional setting, I have a background in Animal Biology. Utilising this I am able to dissect complicated topics and translate them to everyday terminology. My goal for creating content is to provide truthful and impactful work, inspiring a new generation for change. While I hold myself to a high standard, I believe learning is never-ending and I am always looking for new opportunities for growth.

Hobbies and Interests

I have an interest in Photography, having took pictures for friends at their graduation, prom events for family, during a family friends wedding and through my day to day life. While I’m by no means a professional I like to think I’m capturing the little details that make the world beautiful.

Alongside photography I spend my time around animals, from hacking on horseback to taking my time hiking with the dogs. I spend a lot of time outdoors enjoying nature, both to combat fatigue and creative blocks. However when the cold is a little too much I enjoy reading (preferably in front of a fire), Orchestral music playing, a cup of tea and cuddling with the cats.

I have worked since I was sixteen wanting to make my own money not only for my animals but also new books! Many of these roles have been in hospitality, usually as a line chef or prep chef. As stereotypes suggest there are a lot of negative associations with working in the kitchen, from poor support and volatile work experiences to preferential treatment and miscommunication. While I did find myself caught in a handful of situations similar to these, I found keeping my head down and getting into the creation portion of my work to be something I looked forward to each time I clocked in. A positive outcome from working in hospitality for a number of years has meant I’m able to hone my love of cooking and baking. I spend a lot of my free time experimenting and experiencing different cultures, cuisines, and cooking styles.