Hi, I’m Victoria!
Welcome to my website, I'm so excited that you're here! In case this is our first time meeting, here's a little about me.
In my 20s, I was chasing my dream of making it as a model in New York City. I spent my days running to castings, doing test shoots, and commuting over an hour from New Jersey five days a week. I can still picture myself changing from flats to heels on the sidewalk before walking into castings.
As I entered my late 20s, I began to feel the pressure of being in an industry where youth is often seen as the only currency. My passion for a dream I had once been obsessed with started to fade, and at 27, I made the difficult decision to step away from modeling. I wasn’t sure what I wanted to pursue next and felt directionless. So, I began working in hospitality, hoping it would give me the space to reconnect with myself and figure out the next step in my life.
That same year, my love for animals sparked a major shift—I became vegetarian. That decision deeply shaped my life and career, leading me to where I am today: a plant-forward chef and vegetarian food blogger, sharing my journey with you.
Going to culinary school was a pivotal chapter in my life. I never went to college, so in many ways, it provided the structure, growth, and sense of belonging I had always imagined higher education would offer— except this time, it was centered around something I truly loved and saw longevity in.
I learned things I’d never even heard of—knife skills, foundational cooking techniques, the importance of seasonality, mother sauces, Ayurveda, plating, and even how to make pasta from scratch. It was a whirlwind of discovery, and I felt both empowered and exhilarated. It’s difficult to put into a few words how deeply this experience changed me and gave me a sense of purpose.
As part of my graduation requirements, I needed to complete 200 hours in a professional kitchen. I chose to do my externship at Jean-Georges’ abcV, where I ended up cooking for two years. It was there that I discovered my own style of cooking and plating—one that celebrates the natural beauty of vegetables.
I always knew that restaurant life wasn’t my long-term path, but I was eager to learn as much as I could. While working full-time at abcV, I started my blog, Victoria’s Earth Kitchen, as a way to share what I was learning and begin building a voice of my own. In 2024, I landed my first private chef client, which gave me the nudge I needed to leave abcV and focus on something I had been dreaming about for a while— building a community.
My mission is to cultivate a space that nourishes the mind, body, and soul through plant-based cuisine, creativity, and intentional living. I aim to inspire and empower individuals to embrace holistic wellness and connect with themselves and others on a deeper level.
When I was a model, I believed that being healthy meant eating salads all day. But in hindsight, I realize how misinformed I was about true health and wellness. During that time, I developed unhealthy eating habits and struggled with body dysmorphia. Eventually, I no longer wanted to live this version of life. I knew I needed to reclaim my life. I wanted to truly understand how to care for my body and mind, so I enrolled in the Institute for Integrative Nutrition—and for the first time in a long time, I felt genuinely excited about the future.
I was beyond fascinated by what I was learning about holistic health. Coming from an Eastern European family that wasn’t educated about wellness, this was all completely new to me, and I couldn’t get enough of it. I became so captivated that I even considered pursuing a Naturopathic degree, but unfortunately, I didn’t have the financial means to make it happen. After earning my AADP Board Certified Holistic Health Coach certificate, I grew even more curious about the connection between food and medicine. I quickly realized that food isn’t just fuel—it plays a fundamental role in healing the body, supporting vitality, and enhancing overall well-being, this motivated me to continue learning. This led me to enroll at The Institute of Culinary Education.
Enrolling in culinary school was a wild ride. Growing up, cooking wasn’t a big part of our family culture. We cooked everyday because we had too, but it wasn’t something we centered our lives around. My mom was a single parent working double shifts, so I often cooked for myself. Most days, I made the same simple meals. But even then, I noticed something; I genuinely enjoyed it. Cooking felt grounding, almost meditative. And somehow, things just tasted right—guided by nothing more than my cook’s intuition.
