Welcome to My Journal

I just wanted to say hello, and welcome you to my journal where you will hopefully find something interesting to read and some food for thought.

Hello! I’m Vivian, an accredited clinical nutritionist who loves to cook and learn about how to live well. I am also a trained Le Cordon Bleu chef and started a plant-based food catering business in 2015 - the first ever vegan business in East Malaysia.

Lets rewind back to my mid- thirties during which I had a high-flying job in the corporate world climbing the proverbial ladder in my chosen career path. I was working for the top 5 conglomerate in the fashion industry and managing a team across 3 countries. To say that I was on fire was an understatement.

Well, fire tends to burn out, and burnout I became. I was so overworked and under-nourished that I developed a lung infection that kept me bedridden for days. I was given two courses of antibiotics and my doctor prescribed me to take a long vacation outside of the pollution- stricken country of China, at least until I feel decent enough to breathe on my own without any help.

It was the turn of these events that took me down a journey I never imagined possible. I left my job, moved back to Malaysia, to a small town called Kota Kinabalu, I embarked on a journey to heal myself through food. I became vegan at the time (it still surprises me today that no one's called me Vegan Vivian) and started preparing food for myself with produce sourced from my family's organic farm.

Soon enough, the community started hearing about the type of food I was creating. It differed from the usual vegetarian fare that you would typically find in Asia.

I utilised ancient grains with an emphasis on wholefoods. Using my background in culinary arts, I was able to create gastronomically adventurous dishes that not only tantalises the palate, but also provide a robust nutritional profile and presents itself as a feast for the eyes. I never thought my love for food would take me down the road to becoming a nutritionist!

Hang on, let me rewind back.

So, the townspeople started ordering a few taster dishes and word started to get around. VERDEBOX was born, and I moved my business into a private kitchen to ensure the quality was met and that I had my own space to work on new ideas. I was soon contacted by some cancer patients who were looking to expand their meal option. It was then I decided to look into nutrition and using food as medicine. I quickly realised that I had no authority in discerning the difference between the truth and a fad.

Going back to school was the ultimate decision and I enrolled into a diploma of Nutritional Medicine. Before the end of school year, I knew I was only touching the surface and I needed to have a more comprehensive understanding. I graduated and enrolled to further my studies into a Bachelors of Nutritional Medicine. It was there where I found my true calling in working with a range of individuals looking to improve their health and lifestyle choices.

Helping one person at a time allowed me to keep track of their progress and provide a more holistic approach to their wellness journey. Unfortunately, I finished the course in the pinnacle of a global pandemic. I had to close down VERDEBOX indefinitely and decide on what to do next. Getting a Masters has always been a goal of mine, and what better time than a worldwide lockdown to pursue one. This was how I embarked on my Masters in Health Management to compliment my nutritional medicine background.

It was during this time that I launched OROCCA, a clinic aimed to help educate and support

those looking to increase their immunity and improve their health. I also contributing my time to support the declining healthcare workforce within the mental health sector and worked on a Government funded statewide project to improve Aboriginal Health Practitioner roles in New South Wales. The wealth of knowledge and skills I obtained during the last few years has granted me a solid grasp on the need within the healthcare industry.

I believe my journey was pivoted to be of service in this time of need. Our health and wellbeing is in the forefront of how we live our lives and how we create a sustainable and functional lifestyle.

Thank you for reading till the end. I hope this provides you with an idea of where I started, and how I came to doing what I do. If you are keen to get in touch, don't hesitate to contact me here.

Wishing you good health,

Vivian