My love for food and passion for cooking is rooted in the foothills of Kalimpong, India where I grew up surrounded by the vibrant colors of the natural world, the aroma of indigenous spices, and seemingly endless variety of fresh seasonal produce. To me food is a celebration of life, love, and culture. Food is more than just a meal, it’s a story that has been shaped over generations, and an integral part of our culture and identity. My name is Pema Chenzom, I am a chef and this is my story.  

As a young Tibetan girl growing up in India, I was immensely fascinated by what went on in the kitchen and how it brought people together, even during a time when so many people were displaced, away from home building another home.
I was in awe of people who shopped at Haat Bazaar (local farmer’s market) and turned basic ingredients into a symphony of flavor that dazzled all senses. I would spend hours talking to the farmers, asking them about their soil, their meats, their produce, and also their pricing – any information I could gather to understand how food moved from farms into kitchens. I grew up mesmerized and drawn to the connection between the earth and the plate – the connection between farm and table.

When I turned 18, I immigrated to America to pursue my aspirations, leaving behind my family and everyone I loved.
I went to New York City and ended up living for twenty-two years. Everything moves fast in New York, including time. I dabbled and excelled in numerous careers and positions through the years, barely any time to pause for a breath. The convenience of urban life was intoxicating, the big city streets thrilling and unexpected. I fell in love with this new world and this life I had never imagined possible.
 In what seemed like the blink of an eye, I was in my thirties diagnosed with Uterine Cancer. The diagnosis forced me to pause and reflect on my life for the first time in a long time. I longed for those days at the Bazaar, and the special moments with friends just talking about life. The longer I lived in New York, the less time I spent at the local farmers markets; I began to lose my connections to my home, to my heritage, and the foods I loved.I was barely thirty,away from pursuing what I thought was my dream, away from my home and family, and I was fighting for my life.After multiple tests, surgeries and treatments, I felt hopeless, questioning everything will little faith in Western medicine. I was advised to start chemotherapy. Instead I chose to embark on a personal journey through South East Asia. I wanted to reconnect with the essence of my childhood. I wanted to set my soul free. I immersed myself in different cultures around South East Asia and travelled across the enchanting state of Ladakh, constantly seeking to reconnect with my Tibetan/ Indian roots. In the lush tropical state of Kerala, I began to re-ignite my passion for food and cooking. I spent months focusing my energy on healing, and immersed myself in the Ayurvedic traditions of whole body wellness. 
 It was only after I experienced the healing properties of native, natural ingredients then that I began to find hope through balance. After a year in India I returned to the States with a new purpose and a mission to share what I had learned. I envisioned a future where I could share my story, and through my cooking help others find a pathway to their own health and wellness. I knew New York was not where I wanted to be, so relocated to the mountains of Colorado comforted by the rugged peaks that brought a sense of peace like I felt growing up in the foothills of the Himalaya . 
 
My food is a reflection of me and my journey. Every meal I created is crafted to nourish body and soul. I am a storyteller, and food is my medium. I desire nothing more than to help others transform pain into purpose, and fear into resilience. I am grateful for the path that has led me here. I have witnessed the power of healing, the joy of community and the pathway to wellness through food. Pema means “Lotus Flower” in Tibet, signifying purity, enlightenment, and spiritual growth. I am a survivor, and like the lotus I have emerged from muddy waters to not only blossom, but to spread nourishment and compassion to my clients through cooking. 
 
“The lotus flower teaches us the importance of nourishing our hearts with love and compassion, so that we may radiate these qualities to others.” -Buddhist teaching