I have been inspired by consuming, cooking, growing, harvesting and serving fresh foods since I was a young adult. Raised in the countryside near my father's trout farm, I learned to clean and scale fish at age 8. In the summer and fall, there were grandma's vegetables and fruits, eaten fresh, preserved and savored in winter. Once a year my family processed a whole pig for roasting and for aspic. Trading trout against rabbit, boar, venison and other wild game was tradition of her father and his hunting friends. Even though, we have no trained cook in the family, I'm sure that these family traditions influenced my path in the culinary world. Being an art consultant and former galerist, a nature lover and science enthusiast, I always loved to gather friends and others from a spectrum of life, as agile thinkers around the table. Good and meaningful conversations accompanied by delicious food, is to me a natural way of finding joy, inspiration, and beauty in life.

Due to Covid 19 I had to stop offering market tours, cooking classes and lunch and therefore change the key business concept. How I will continue will unfold itself, but in the meantime I am concentrating on writing a cookbook, gathering all I learned the last couple of years and hope to have it published by beginning of 2021.