what I do best:
STRATEGIC CONSULTING FOR CULINARY INNOVATION & SUSTAINABILITY
CONCEPT DEVELOPMENT FOR FOOD & RESTAURANTS
CATERING & PRIVAT DINING
WORKSHOPS & TRAINING IN CULINARY ARTS
RESPECTFUL & SUSTAINABLE FOOD STYLING & CULINARY AESTHETICS
COMMUNICATION TRAINING, SUPERVISION & COACHING OF TEAMS I STAFF IN HOSPITALITY
CREATIVE FOOD WRITING & STORYTELLING
references:
nobelhart und schmutzig
mraz und sohn
das minsk – kunsthaus in potsdam
apartamento magazine
herrlich dining
acht berlin
bioboden
waldorfschule
pars.berlin
lode-stijn.de
kw institute
