September 2022 update:
What began in 2011, as an extension of an animation character of a koala-bear vegan chef, incorporating a set of recipes that I had converted into dairy-free, egg-free, plant-based, vegan alternatives (using avocado as the replacement for both these two ingredients used in traditional sponge cake recipes) became an exploration into more and more culinary experimentation.
Five years later, I was in the transitional position of showcasing these new culinary treats to the public. I had acquired a catering license from LA county so I could sell directly or via stores. This was meant to run alongside my own recipe books, that would be illustrated and showcased by BbBb - my animated, vegan chef.
However, shortly into setting this up and doing weekly farmers markets, another pivotal event occurred that altered the direction I believed I had been heading. Invaluable advice was given to me by an executive at a ‘wrap party’ at CBS, Radcliffe studios to not let my recipes go public - that I should protect them, as a chemist would with a new medicine. (my @prufections were selected to celebrate the end of the filming of a TV series, as I was able to create various gluten-free versions, for certain members of the cast and crew)
Registering for a recipe patent proved problematic, as it would protect it in one sense, however would also make it publicly accessible. The patent officer advised against it , recommending I follow the example of Coca Cola and helped me to register my recipes as a trade secret.
After a few years of range development, I came to the conclusion that I wanted to be able to supply stores worldwide with my @prufections - and to do this presented a new set of obstacles that I needed to overcome. The solution I came to was the freezing of the blends - I stumbled on this being viable by chance as I had extra mixture and I thought I would test whether it was possible to freeze both the cake batter and the frosting.
I was delighted with he results and then spent the following two years testing all my blends through this process and perfecting the recipes in all three ranges - 1) Original (all purpose flour and unrefined cane sugar) 2) Glutenfree (rice flour and coconut sugar) 3) Keto (almond & coconut flour and monk fruit/stevia)
During the pandemic, I made the decision to concentrate on the development and film promotion of these ranges and limit the amount of actual direct catering - the instructional videos and packaging are in their final stages.
I will be adding information on here when this program is launched via YouTube. Stay Tuned :)
