Anything you’re willing to practice, you can grow in

First board in 2022 vs 2025

When I made my very first charcuterie board back in 2022, it was honestly just… food on a board. I wasn’t thinking about pairings, textures, colours, or balance. I was just snacking and having fun. It was simple, a big plate of things I liked.

But with every board I made after that, I learned something new.

I learned how important variety is. From soft to hard cheeses, smoked to aged, each one bringing something different. I learned how to fold salami and prosciutto (not because it changes the taste, but because wow does it make a difference in how everything looks). I learned how to style, build layers, create flow, and bring a story to a board instead of just filling space.

Are my boards perfect today? Absolutely not. There’s still so much to learn and improve on. But when I look at that first board and compare it to where I am now, I see growth. I see effort. I see passion.

And that’s something I’m really proud of.