In celebration of International Women's Day, we had the pleasure of sitting down with Amalia, one of our FoodSt cooks. Join us as we talk about her inspiring journey from the rural village of Lompirt to Sydney. Amalia's story is not just about her delicious food; it's a testament to the resilience and passion that we women bring to all aspects of our lives.
Amalia's Cabbage Rolls
Can you share a bit about your background and your hometown?
Amalia:I come from a small town in the Salaj province named Zilah/Zalau, where I happened to have been born. Interestingly enough, my mother went to the fruit market in that town one day and I unexpectedly made my entrance, so, while Zilah/Zalau is technically my birth town, I consider Lompirt to be my true home town, it's where my Mum grew up, and where my entire family lived, including my beloved grandparents, and remains a place that I frequently visit to this day, even though they are no longer with us.
Ilisu, a neighbouring town of Lomprit, very similar to where Amalia grew up
Lompirt is a tiny village off the main road nestled between vineyards, mountains and fields. It was a beautiful childhood growing up there, we grew all our own food as there were no supermarkets or shopping centres. We went to the market once a week if we needed something.
We raised our own animals for food, grew our own grain, made our own flour and baked our own bread. It was that simple and I loved it!
It's what I do here in Sydney on a much smaller scale, I want my children to learn these ways. We have our own chickens, we bake our own bread and have our own garden. My children know where eggs come from and have seen quails and chicks hatch in front of their own eyes! They've fed a day-old chick and lost a few, they understand the preciousness and fragility of life.
FoodSt: Wow, what a beautiful upbringing, and so vastly different to life here in Sydney. Can you talk about how you ended up here and working for one of the largest corporate firms in the country?
I came to Australia in 2005 for a short adventure, intending to stay for only six months. However, after two decades, I am still here!
I'm an industrial engineer by profession but when I first came to Australia I became an Immigration Agent, providing advice to clients through my small education agency.
I was fortunate enough to land a job with one of the largest corporate firms in the country, where I have been working ever since. I majored in Quality Assurance Engineering which is where I developed a passion for processes and technology, and this has enabled me to manage global immigration projects and build global processes for the entire practice.
Now, as a Business Process Improvement and Project Manager, I collaborate with clients and diverse, global teams. My journey from industrial engineering to immigration law to my current role has been anything but straightforward, but I am fortunate to have had mentors who recognised my skills and helped me steer my career in a direction that I am passionate about.
FoodSt: Juggling a corporate role, children, and cooking for FoodSt sounds like a busy schedule. How do you get "work-life balance"?
It's a great question, although I don't think "work-life" balance exists, it islife balance.
My corporate work gives me great flexibility which lets me be with my baby one day and have another day to do things I really enjoy, like cooking for FoodSt - this is myME DAY.
While this gives me a kind of balance, it is constant work to remind myself to look after myself. I think we Mum's are all a bit (or a lot) guilty of putting ourselves last.
FoodSt: What inspired you to become a cook for FoodSt?
Watching my kids eating the food my grandma cooked for me when I was their age, and seeing other people on FoodSt sharing their food just inspired me to action.
I am someone who loves nourishing others, it brings me so much joy and beyond the food its about sharing my memories and culture that is so dear to me.
I simply love sharing food. If you visit my family you will notice that we never go to visit another family member without taking some food with us as a present and we always come away with some food we receive as a present.My husband finds this hilarious.
What do you enjoy most about cooking for FoodSt and being part of a platform that supports local cooks and diverse cuisines?
The diversity is just fascinating and enjoying my fellow cooks' food is really like being there in their homes with them.
I'm so glad I am one of these people who can share their food and heritage with the wider Australia who otherwise would not have the opportunity to taste it.
FoodSt: What advice would you give to other working mums looking to pursue their passion for cooking while balancing family and career?
I think the best advice is to follow your passion, and there is time for everything we truly want. Cooking is truly my passion and it gives me such joy, and at the same time I am enjoying the time I have with my children. But this is my passion, make sure you find yours.
Lastly, being busy is not a bad thing. It means you just live more
You can purchase Amalia's Hungarian Cabbage Rolls through FoodSt here.Amalia's Cabbage Roll recipe is made exactly the way she makes them for her own family, and just the way her Grandmother made them for Amalia. Amalia makes her own sauerkraut too. You can read more about Cabbage rolls in our blogpost here.
FoodSt is a service that empowers cooks and customers through the goodness of authentic home cooking. We are passionate about helping women find their 'life balance' like Amalia describes here, or as a customer looking for easier ways to get access to nourishing home cooked foods. www.FOODST.com.au
Leave a comment (all fields required)