MORE THAN PEELING & SLICING! From making slong strips and sheets for raw lasagne, to ribbons for tagliatelle and sliced rounds for pickles or carpaccio... these 2 handy gadgets are a must in the plantbased kitchen.A FEW DISHES USING THE Y PEELER OR...
I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for vegetariand and plantbased cooking and this quickly became my speciality. I still cook everything,, I’m a chef after all! But my preference will ALWAYS be plantbased.
I continue to cook today, teaching people to create fabulous family meals AND recipes for special ocassions. I also provide Plant Based consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!