There’s a lot to love about the Brava community and today we’re excited to highlight another member who inspires us in the kitchen. We sat down with Lynette Astaire, chef, cooking instructor, and founder of Superfood School to chat about how Brava changed the game in her kitchen.

Q: What’s your background with cooking and what’s your philosophy on food?

A: I’m a self taught chef that’s worked in many aspects of food, from 4 stars to franchises. Although my cooking focus is 100% plants, I’m an occasional carnivore so my philosophy is very similar to the one of author Michael Pollan: “Eat food. Not too much. Mostly plants.”

Q: Can you tell us about your nonprofit, Superfood School?

A: In alignment with my personal philosophy, my non-profit Superfood School is an online platform that helps people of all diets to get more plants on their plates, easily, deliciously and affordably. Many people think it’s for kids but when you think about it, healthy food recipes and techniques aren’t passed down so it’s important to make sure the adults are educated. www.superfoodschool.org

Q: You’ve had a Brava for a few months now – when did you realize that Brava was actually working to solve a problem?

A: As a runner, it was time saver for the many, carby solo meals I made as I trained for the NYC Marathon. Then as a chef, it’s been a helpful additional appliance and test-kitchen tool.

Q: What’s your favorite Brava feature, cooking mode, or accessory?

A: The chef’s pan makes the PERFECT rice.

Q: How would you describe Brava to a friend?

A: A smart and sexy oven that does everything, efficiently.

Q: What ingredients are always in your kitchen/pantry and how do you use Brava to cook with them?

A: In addition to my umami makers: coconut aminos, seaweed and liquid smoke, there are always veggies always on hand to marinate and  roast.

Q: Who is inspiring you in the kitchen right now?

A: The Brava community, of course. I’ve been observing and experimenting and stoked to come up with some custom cooks to share!