ABOUT
Daajm brings a wealth of passion, expertise, and creativity, transforming fresh local ingredients into delicious cuisine.
Introducing Daajm
Daajm's Cooking Journey
Daajm's gastronomic foundations began as a young girl in Ethiopia, experimenting with traditional pulse-based cuisine.
Her rich culinary heritage blossomed after arriving in Adelaide, with South Australia's fresh produce and vibrant food culture inspiring her to explore a mix of art and cooking techniques at college. Here, Daajm explored the intersection between visual aesthetics and sensory taste experiences, honing her food presentation skills while balancing the flavours that go into every meal.
Following her studies, Daajm embarked on a career in hospitality, working in various roles to refine her skills. However, her apprenticeships at Adelaide's renowned Lenzerheide Restaurant and The Greek on Halifax introduced her to the artistry and sophistication of fine dining. She soon set her sights on London's Sloane Square, where she worked in prestigious fine dining establishments, immersing herself in the refined techniques and exquisite flavours.
One Fine Day Kitchen
Today, Daajm brings her passion, expertise, and the culmination of her experiences back to Adelaide, where she has established One Fine Day Kitchen.
Using highly polished techniques and a touch of kitchen magic, Daajm transforms fresh local ingredients into art on a plate. Her culinary creations not only tantalise but also engage the eyes and captivate the senses, all while reflecting her diverse food journey.
Expanding Her Repertoire
In pursuit of new experiences to further her repertoire, Daajm's journey took her on an adventure across international landscapes and cultures.
She embraced the vibrant atmosphere of summer festival food trucks, catered to hungry skiers on freezing slopes, absorbed Japanese-style fine dining in Toronto, and preserved produce on a Norwegian heritage farm. She engaged in activities like picking olives, foraging mushrooms and berries, and even boar hunting in Italy, exploring the diverse culinary traditions of each region.
Back under the southern sun, Daajm spent time on Hamilton Island, where she discovered the art of tasting menus and degustation. While in Adelaide, Daajm's love for seafood and Japanese knife techniques led her to the award-winning Fishbank. Later, she took on the role of Sous Chef at the luxury Saffire Resort in Freycinet, Tasmania. Here, Daajm had the opportunity to create and oversee innovative menus, crafting delicious dishes that showcased her years of food discovery.
