Are you looking for kitchen support for an event, your community or a retreat? Someone that leads, co-leads or assists you in making sure everyone is well-nourished and taste buds are satisfied?
Let me share some of my most essential kitchen values:
- Exclusively working with plants – no animal derived products
- Keep it as local, seasonal, organic and whole-food as possible
- Use whole-food fats whenever possible (if I use isolated oil, I opt for olive oil)
- Deeply in love with baking sourdough breads
Do you feel resonance in what you’ve just read? And do you see an opportunity to collaborate?
I’d love to hear from you! 🙏✨
My journey into the kitchen
For years I’ve been tinkering in my kitchen. I’ve watched hundreds of cooking videos and experimented a lot.
Cooking for myself is fun, but nothing beats the excitement and joy of preparing a meal for others.
In 2018, my current nomadic life-phase began. While being on the road, I had countless opportunities to learn while cooking for communities, seminar places (including Nature Community (Germany), Schloss Glarisegg (Switzerland) and Schweibenalp (Switzerland)), at events and and at gatherings. In planning, co-planning or assisting roles.
Being able to provide myself, friends and family with delicious, nourishing and potentially healing food has developed into a core value and a passion.
Connecting with food and knowing exactly what ingredients have been used has such a satisfying quality to me. And there’s a potential to explore, experiment and to grow with every single dish!
Developing my intuition, flexibility and some foundational strategies has brought me to a place where I can open the fridge and create something from scratch.
Strictly following recipes has never been my thing. So nailing down these vegan recipes that friends have asked me for is a fun challenge. And actually, that was the initial spark that gave life to this very website! ✨
And then there were only plants
My real culinary exploration definitely kicked off when I switched to a vegan lifestyle in 2016. That’s when my curiosity, nutrition knowledge and cooking skills really sky-rocked.
Full of excitement I keep exploring and expanding further into the diverse realm of the plant kingdom. Always striving for great flavours that don’t have to give way to unhealthy practices.