Helen Burge

Helen is a passionate foodie, cook and entertainer. A vegetarian for more than 20 years, she loves to create dishes that would turn any meat lover's attention to the humble vegetable. Helen joined Brettschneider's Baking & Cooking School as Operations Manager and Tutor in 2016 after the successful completion of her charity cookbook, After Dinner Mints for Breakfast. She currently shares her time between taking Raw Food and Vegetarian cooking classes, managing the marketing and communications needs of Baker & Cook and looking after her two cheeky girls.