People want to cook healthy, we know which foods are better to eat and which less, but how do you run a healthy home or professional kitchen? How do you maintain intense and interesting flavors along with reducing sodium, sugar and excess fats? My main practice is to develop and teach the appropriate technique and knowledge in order to apply it.
The two biggest loves of my life - cooking and surfing. I strive to combine the rich culinary knowledge I have gained with proper nutrition and understanding the science behind food in order to create quality food, delicious and healthy, or as I call it - to make happiness on a plate.
Local and Asian Mediterranean.
Anyone who strives to improve their daily diet without sacrificing taste and quality.
Lectures on nutrition and healthy cooking, culinary and nutritional advice, development of products dedicated to the food industry, private gourmet meals.
French fries that my dad used to make in the winter: fresh, coarsely chopped, hot and crispy potatoes, and my mom makes eggplant coated in bread crumbs and cooked in a rich tomato sauce.