About US

Why We Founded BFB

The Better Food Bureau program consists of carefully tailored and structured modules that teach you all you need to know to become free from ingredient limitations in the kitchen.

While the modules are designed to teach cooking, they are deeply informed by BFB’s central belief in the connection between food and well-being.

Better Food Bureau Basket of Veggies
Better Food Bureau breakfast

What We’re All About

With the dramatic increase in food intolerances over the last 20 years, BFB wants to remove the limitations of dietary restrictions.

A diagnosis of celiac disease can be devastating to someone who loves pasta and bread, likewise, the transition to a plant-based diet can be overwhelming for someone who grew up eating meat every day.

At BFB, we believe that given the right knowledge and tools (those of a chef) anyone can learn to create interesting and delicious food despite the apparent loss of choice in their diet.

What We’re All About

With the dramatic increase in food intolerances over the last 20 years, BFB wants to remove the limitations of dietary restrictions.

A diagnosis of celiac disease can be devastating to someone who loves pasta and bread. The transition to a plant-based diet can be overwhelming for someone who grew up eating meat every day.

At BFB, we believe that given the right knowledge and tools (those of a chef) anyone can learn to create interesting and delicious food despite the apparent loss of choice in their diet.

Better Food Bureau breakfast

You don’t need to be struggling

with a dietary concern to benefit from BFB’s program. Ultimately, we’re teaching people how to cook!

Chef, and Culinary Mentor Adam Rice, and Naturopath- Carly Meaden, have joined forces to create:

Better Food Bureau Logo

An online coach that teaches you to hack your food and cooking game, to make food with ‘pop’ every time, while supporting your dietary and health needs.

Better Food Bureau Side Dish

Why we founded BFB

 

When faced with new dietary limitations, many people don’t know how to make diet and lifestyle shifts, what steps to take, and how to put it all together without placing a huge strain on their lives.

Feeling overwhelmed, they struggle to make their own decisions when challenged with a spanner in the works, and can’t see the end goal clearly enough.

Hi, I’m Adam

I was initiated into kitchens early, washing dishes in restaurants by the time I was 11 (yes, that’s probably illegal now?!). But my quest to cook exceptional food was really inspired at the age of 20.

I was just your average apprentice chef, working alongside a guy named Evan Seaward and one day he cooked for me this mango and coriander salsa which completely blew my mind. What a blessing it was, to find passion in my career early on.

Better Food Bureau Adam Rice Photo

Adam Rice, BFB

Better Food Bureau Adam Rice Photo

Adam Rice, BFB

Hi, I’m Adam

I was initiated into kitchens early, washing dishes in restaurants by the time I was 11 (yes, that’s probably illegal now?!). But my quest to cook exceptional food was really inspired at the age of 20.

I was just your average apprentice chef, working alongside a guy named Evan Seaward and one day he cooked for me this mango and coriander salsa which completely blew my mind. What a blessing it was, to find passion in my career early on.

Better Food Bureau Adam Rice

I was fortunate to work as a chef in some of Melbourne’s top kitchens in my early 20s.

I trained at Ezard (a 2-hat modern Asian restaurant) and worked under Mark Briggs and Andrew Harmer, Head Chefs at Vue De Monde. I later went on to become a private chef for exclusive clients on luxury yachts and in some of Melbourne’s most exclusive homes.

“I’m super passionate about the idea that anyone can make exceptional food.”

Now I’m sharing the wealth of knowledge I’ve gained throughout the years, providing mentorship and support.

As well as being an experienced Chef, I have a passion for and extensive training in well-being. Including as an NLP Practitioner, Martial Artist, and Health Enthusiast.

Hi, I’m Carly

 

Having initially trained as a classic naturopath and massage therapist (and always having a personal interest and love of colorful, vibrant food experiences), I followed a varied path over almost 15 years into all four corners of the earth.

I studied as much as I could along the way: a Post-Graduate Diploma in Nutritional Medicine (specializing in Mental Health); Indigenous medicine and bodywork In Australia; traditional Tui Na and Kung Fu In Northern China; Yoga in the Kathmandu valley; Ayurveda In Southern India; art therapy in Spain; and various other specializations including essential oils, Alexander Technique, and Shiatsu.

Better Food Bureau Carly
Better Food Bureau Carly

Hi, I’m Carly

 

Having initially trained as a classic naturopath and massage therapist (and always having a personal interest and love of colorful, vibrant food experiences), I followed a varied path over almost 15 years into all four corners of the earth.

I studied as much as I could along the way: a Post-Graduate Diploma in Nutritional Medicine (specializing in Mental Health); Indigenous medicine and bodywork In Australia; traditional Tui Na and Kung Fu In Northern China; Yoga in the Kathmandu valley; Ayurveda In Southern India; art therapy in Spain; and various other specializations including essential oils, Alexander Technique, and Shiatsu.

Better Food Bureau  Egg

Ayurveda, in particular, was a real standout for me, in regards to ‘food as medicine’. It’s based on the belief that diet and physical movement are inextricably linked to someone’s health, and as such it’s possible to tailor it to individual needs, using constitutional treatments and diets.

In this system, the focus is on living and eating right for YOU, not blindly following a diet that you saw someone else do, or eating something because the TV told you it was healthy.

During this time I also became a trainer and teacher, delivering and writing courses for students from high school right up to the university level. This work also led me to investigate process design, and how this can be used to simplify and ease our everyday lives – in particular, how it can help us learn, and manage our health and well-being.

What People Are Saying

Work with Me

Join me in my one on one culinary mentoring program, where you can learn my systems and hacks, and get the tools you need to feel empowered, encouraged and inspired in the kitchen. Get weekly one-on-one coaching sessions, live virtual workshops, instructional videos, and my private Facebook group, to banish bland, nutritionally empty meals and kitchen-fails and eat like a King or Queen.

Adam

Get In Touch

Have some questions? We’d love to help.