Where it all started…

Growing up, I was always a bit interested in what was happening in the kitchen. As a child, I used to love watching my grandma cook or bake, and smell the fragrances that filled the air. My first baking experience as a 9 year old was a flop – the cookies were edible, but quite greasy. However, from there on, I decided to make my cooking better, and kept improving through the comments of my parents. It especially went up a notch after I had no choice but to cook for myself and my family – that was the only way they allowed me to be pescetarian.

Throughout my various travels I came to contact with a lot of amazing people, but these chefs stood out the most: Miyagawa Josh in Kyoto, in one of his “Ramenstein” stalls, Jesus Antionio Aguilar who sat at a table next to me while I was travelling in Italy and he being filmed for the ”Spicy Travels” show, and Basilia Del Campo, who was preparing a whole cooking experience in the annual “Chef Conference Spain” 2023. As I told them my inspiration for the workshop concept , I was lucky enough to have all of them agree to lend a hand in making it come true.