Since graduating from Le Cordon Bleu, Paris in 2006, Jamie Sparks has travelled the world refining her talents as a chef in some of the most extreme and unusual kitchens. From the narrow galleys of luxury yachts and Michelin-starred restaurants in France to famous eateries in Las Vegas and open-air camp fire kitchens in central Africa, Sparks has cooked all over the world. In Tchad, at Zakouma National Park, she was tasked with getting Camp Nomade up and running with a food experience on par with its wildlife experience (good luck!) She worked there as consultant chef and camp manager for three safari seasons and was deeply moved by the efforts of the park’s team to protect the precious wildlife and ecosystem. Her book is a labor of love, dedicated to the people working to conserve Africa’s fragile national parks.