I love to blend styles and traditions as well as creating totally new dishes, based on seasonal available ingredients. Beginnings were rather humble, started in Poland when I was 19. As I started to live on my own I had to cook for myself for the first time. Immediately I discovered that I love doing it. Soon after I got my first job as cook in mountains of southeast of Poland, where I would prepa
re traditional polish food. Meanwhile in Northern Ireland I washed dishes in 5 different fancy restaurants. This way I learned structure but also observed chefs and copy at home recipes, using vegetarian ingredients. Observation took important part of my learning process. My teachers were old women making chapati in India, farmers of Bulgarian highlands, various travelers met on the way. Throughout working in restaurants in different countries, cooking for myself, friends, festivals, workshops I been expanding my knowledge, experimenting and improving my skills until becoming independent chef. For few years I lived in Netherlands where I was engaged with TANKSTATION, cultural center in Enschede where vegetarian meal was served twice a week. First I helped there as volunteer, later I managed weekly deep cleaning of kitchen and occasionally as chef, design, plan and prepare three course menu with help other volunteers. Together we made dishes from all over the world and had lot of fun! Now since one year I’m living in France in Drome region. Last summer season I worked in local restaurant, where I took care of salads and entry of the day. Normally I would prefer making main plate, but this experience invited me to discover tastes of simplicity set me on adventure of exploring french cuisine. I strongly believe that to be compassionate to all living beings and that’s including planet Earth is our human responsibility. This why I choose to cook vegetarian and vegan, using local ingredients. Reducing amount of consumed meat, or stopping it totally is not only new, expanding trend. Our self preservation demands it and eventually it will reshape our civilization. Vegan and vegetarian cuisine doesn't have to be boring. How many different animals you eat? Four, six? How many grains, vegetables or pulps are available? Hundreds! Important experience for me was cooking for spiritual retreat in Bulgarian mountains where for the first time I encounter idea of adding love, awareness, song and prayer to food, so it can rise energy of the person who eats it. My specialty is international/fusion vegetarian cuisine, but I also know many vegan recipes. Having wide knowledge of different national cuisines I love to blend different styles and traditions as well as creating totally new dishes ,based on seasonally available ingredients. Two other passions of mine, wild plant picking and fermentation are important contribution for my plates. I like challenges provided by different dietary regimes as they force me to become more creative. I can adapt to any possible food regime and replace ingredients with others. I also know basics of Ayurvedic cuisine. I can plan breakfasts, lunches and dinners on a weekly basis, calculate the amount of shopping to be done, work alone or lead the team. I also completed HACCP food hygiene training, so You are in safe hands
I’m usually available in all France, but I’m also open for interesting propositions abroad. You are organizing workshop/residency/stage/few days event? You wish that meals served will enrich experience of participants? Ready to try something new? Some people eat to live, some people live to eat. I live to cook!
