Recipe created by Gaye Gerard for final project in Plant Lab Culinary Course, styling and photography also by Gaye
Recipe created by Gaye Gerard for final project in Plant Lab Culinary Academy Course, styling and photography also by Gaye
Recipe created by Gaye Gerard for final project in Plant Lab Culinary Course, styling and photography also by Gaye
Recipe created by Gaye Gerard for final project in Plant Lab Culinary Course, styling and photography also by Gaye
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
raw Vegan Avocado, Cucumber, Coconut Gazpacho, with Sunflower Seed Herb Spring Onion raw cracker, topped with Coriander cashew Pesto, herbs, and flowers.
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Recipe created by Gaye Gerard for final project in Plant Lab Culinary Course, styling and photography also by Gaye
Recipe created by Gaye Gerard for final project in Plant Lab Culinary Academy Course, styling and photography also by Gaye
Recipe created by Gaye Gerard for final project in Plant Lab Culinary Course, styling and photography also by Gaye
Recipe created by Gaye Gerard for final project in Plant Lab Culinary Course, styling and photography also by Gaye
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard
raw Vegan Avocado, Cucumber, Coconut Gazpacho, with Sunflower Seed Herb Spring Onion raw cracker, topped with Coriander cashew Pesto, herbs, and flowers.
Dish created by Gaye Gerard during her training with Plant Lab Culinary Academy Venice Beach, California,
Styling and Photography also by Gaye Gerard