My cooking passion

 

My passion for healthy food already presented itself in teenage years. I was interested in learning more about the nutritious value and origin of products and their effects on the human body.

I highly value sourcing my produce seasonal, sustainably and local if can (local farms, markets, various small businesses). I also only use whole foods (no refined), healthy sweeteners and cook mainly gluten- and dairy free. Animal products I source only from organic producers. I believe that delicious meals with a high nutritional value can be created with good quality produce.

Growing up in a family that spent many years being involved in the tourism industry, I was always interested in different cultures, cuisines and meeting new people. I therefore chose to step foot into the hospitality and culinary business, where I worked for about 15 years. In 2012 I received a degree from the Hotel Management-& Culinary School in Thun, Switzerland.

Next to my usual work in hospitality, I always enjoyed cooking healthy freshly prepared meals for myself and others. This passion developed further over the years. I now work partially as a private chef for various events, retreats and seminars.

One way I share Love, is when bringing people together and serving yummy food.