Chemaine Petit Booi

Food is my way of connecting—honest, thoughtful, and made with care.

I made my first egg sandwich at the age of four. I still remember the sound of the egg hitting the pan, the crisp edges forming, and the mix of smells filling the kitchen. It probably wasn’t perfect, but I was proud. That early experience sparked a lifelong connection to food—how it makes us feel, how it brings people together, and how small moments in the kitchen can create lasting memories.

I was born and raised on the island of Bonaire, surrounded by the rich, bold flavors of Caribbean cuisine. I grew up eating dishes like goat stew, iguana, mondongo (tripe soup), jambo (okra), and kabes ku higra (brains and liver). Seasoning was everything. Every meal was layered, intentional, and deeply rooted in culture and tradition. Those early lessons in flavor continue to shape the way I cook today.

I’m also autistic. It’s something I share openly because it influences how I experience the world—and how I work. I communicate best through text, prefer structure and clarity, and express emotion differently than most. While that can sometimes be misunderstood, it’s also what allows me to approach food with the level of focus, detail, and dedication that defines everything I create.

Food is my love language. It’s how I express care, creativity, and connection. Whether I’m baking cakes or crafting new menu items, I pour my full attention into every step of the process. I believe that food should be made with intention, using real ingredients and thoughtful preparation.

Pretty Ausome Food Company is a reflection of that philosophy. I’m grateful for the opportunity to share it with you.

— Chemaine
Founder, Pretty Ausome Food Company