My Journey as a Tallow Artist – Part 4 While working in a kitchen steeped in the reverence for animal fats, bone broths, ferments, and the sacredness of regional ingredients, I slowly moved away from my vegetarian ways. I embraced the nourishment of traditional foods, foods that have sustained our ancestors for generations. After three years of immersion in ancestral cooking, my journey led me deeper into the world of pastry, where I became a chocolatier. Here, I learned the delicate art of working with precious fats, to handle them with patience, care, and deep respect. These lessons in gentleness and precision would one day become the foundation of my work with tallow, honoring the old ways through every balm and bar I craft.