Plant-Based Flow

A delightfully refreshing grapefruit salad with beetroot, basil, pear, maple syrup, olive oil, pepper and a pinch of salt 🥰

Have a bowl of quinoa next to it, that's a full meal. Alternatively a wonderful starter. Simple.

When you find good vegetables a simple veggie plate sometimes all you need 💚♥️💚

This is exactly the challenge I'm addressing with my workshops.
In my upcoming workshop, on 25 August in Berlin Mitte, I'll be teaching plant-based flavor pairing.
What is it that makes plant-based food shine?

We will cover and go beyond the basics that you hear about everywhere. I will give you a mobile, searchable list of combinations that will actually be useful in those critical moments. And contrary to most introductions to flavor, we’ll talk about aroma because it makes out 80% of our flavor perception.

All of my workshops are helping busy professionals optimize their cooking habits. I guarantee they’re the most insightful and habit-changing workshops you’ll find.

You can reserve your spot now with the Link on my Bio 🌞

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I'm a food educator, combining my experiences at world class restaurants with my relentless drive to optimize plant-based cooking habits for busy professionals.
I've worked at 3-Michelin star and 5x World’s Best Restaurant Noma. Moreover, I'm certified in Plant-Based Nutrition by the Center for Nutrition Studies and Cornell University.