Life is too short for bad food 🙂 I have been a foodie since I was a young kid. I love to eat and when I was young it also showed. With 16, I lost 10 kilos staying away from sugar for 1 year and there my journey of a more healthy diet and lifestyle commenced. Living and working...
Life is too short for bad food 🙂 I have been a foodie since I was a young kid. I love to eat and when I was young it also showed. With 16, I lost 10 kilos staying away from sugar for 1 year and there my journey of a more healthy diet and lifestyle commenced. Living and working in Rome, Italy for the Food and Agriculture Organization of the United Nations for 6 years as an information management expert, I got heavily inspired and influenced by the Italian culinary culture and discovered more and more, how important good and healthy food is to me. I became more and more vegan/vegetarian because I was naturally attracted to eating lots of vegetables fresh from the markets and had lots of influence from friends. On a business trip to San Francisco in 2005, I came across a Raw Food Cafe called Cafe Gratitude and was blown away by their menu and especially their whole range of raw cakes and desserts, which were all vegan, gluten-free, without white sugar or white flour and raw. That cheesecake I had there literally changed my life. 2008 I finally quit my former job in IT and became a Raw Food Chef, a passion I followed became my main work and up to date, I am working in this field. I run a Raw Chef Academy, founded The Plant-Based Institute with 3 other colleagues, offering a 9-month training to become a Plant-Based Chef and Nutritionist, and I am also Head Chef at the Vikasa Yoga Resort on Koh Samui in Thailand, where I develop all recipes and train the staff.
