When she entered the culinary scene more than three decades years ago, the industry was dominated by male executive chefs. “There weren’t really any women in the local food scene,” she recalls. Forés did not attend formal cooking school; still, she embarked on a culinary journey all on her own by preparing meals in people’s homes. In her own words, this informal start made her experience all the more unique. Some of the first dishes that I learnt to prepare were Italian pastas,” she says.“Looking back, it was good that I started with Italian cuisine because it taught me how to respect the ingredients and the food preparation process. Today, I still believe in cooking everything fresh à la minute on site.”
Since then, she has catered to large high profile events as well as small, private intimate dinners. Her restaurant line presents modern Italian cuisine at various price points while her catering alllows her creativity to be expressed according to the clients' taste and budgets.