I spent years studying advertising in university, mastering the power of influence, persuasion, and branding. I understood how deeply marketing shaped consumer behavior, changed thought patterns—but also how it could be used for both good and bad.

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After two years in advertising, I found myself in the worst shape of my life. Corporate culture, endless catered client meetings, late nights, and high-pressure deadlines took a toll on my health. It was exhausting and deeply unfulfilling to pour my time and energy into work people hated—work I was never credited for. I was out of alignment, both physically and spiritually, creatively depleted, and drowning in a system that prioritized profit over people’s well-being. Escapism became my coping mechanism. 

 

One realization changed everything:

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The key to eating healthy? Be wary of foods that need a commercial to convince you they’re good for you.

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I realized that the healthiest foods in the world don’t rely on billion-dollar ad campaigns. Instead, it’s the ultra-processed, chemically-altered, mass-produced products—often owned by the same corporations that profit from pharmaceuticals, cigarettes, and junk food—that dominate our screens, shaping consumer habits through manipulation rather than nutrition.

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That was my wake-up call.

 

I didn’t want to be part of a system that conditions people into unconscious consumption—one that creates problems just to sell the solutions. Instead, I wanted to help people reconnect with real food—the kind that heals, energizes, and nourishes from the inside out.

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So I walked away.

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Not immediately—it started with a leap. I moved to Northern Ireland, working in advertising for nine months before realizing I couldn’t do it anymore. I left the corporate world completely and began traveling, first through Europe, then Asia, and Central and South America. I wasn’t thinking about holistic nutrition or plant-based cooking yet, but I was living it—immersing myself in different food traditions, taking cooking classes, and learning about conscious consumption from cultures and exploring my passions all around the world.

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