Sharing homecooked meals has always been a highly valued daily ritual in my family. Discovering my passion
for cooking and food preparation at a young age, I have been preparing three fresh meals nearly every day
for my family of 5 for over well 10 years now. This practical experience allowed me to perfect all the essential
basics of home-style cooking. Guided by my own interests, I eventually became more intensively involved in
the art of cooking from all over the world and have matured into an accomplished chef who combines the best
of various culinary traditions.
In my work as a freelance chef, I cook for private families from my own home and deliver nicely varied and
flavourful meals to their door. This task not only requires menu planning skills, but also precise budgeting and
efficient preparation of food that can be easily stored and reheated by my clients without compromising on
taste. I ensure the highest quality and variety while catering to the individual needs and preferences of my
customers.
As a chef trainee for Viking Cruises I refined my skills in a professional kitchen of a 5-star service cruise line. My
training included live station cooking, which forms part of the buffet on both breakfast (omelettes and fried
eggs) and lunch (pasta station, soup station, panini press). Such training further enhanced my confidence in
performing to the highest standard and maintaining my composure at all times even when under pressure.
Healthy and balanced nutrition is my top priority. My culinary philosophy is based on the use of fresh, pure
and high-quality ingredients, whereby I attach great importance to getting the most out of each product and
minimalizing food waste as much as possible. Growing up on a farm, I learnt how to process local natural
produce. Whether it's making yoghurt, kefir, cheese or pickling and fermenting chilli and vegetables, baking
bread and other baked goods and creating my own spice blends. I enjoy accompanying the entire process
from the raw material to the finished dish. Therefore, I base my flavourful creations according to the principles
of seasonality and regionality whenever possible.
