Prices incl. VAT plus shipping costs
Available spots: 3
- Order number: 2018-302100-30
When I was a young teenager I started organizing home parties and have always been interested to create new food and drink combinations. In 2005 I became a chef and worked in 4* hotels and great restaurants in Stuttgart, Germany and Zürich, Switzerland. 2 years after finishing my cooking apprenticeship I became sous chef (2nd chef de cuisine) in a Michelin star restaurant, but had too little leadership skills at that time. Few months later I left the gastronomy for 6 years to come back in 2017 working in a bar (what I always wanted to do) and as a part time chef. Now I just founded my own company and am allowed to do catering and a food truck and am a freelance chef. Very different to other M´s, who are in IT, science ... I use my genius and very sensitive nose and taste buds to create stunning food and drinks. While using the most expensive ingredients and having great equipment almost everybody can satisfy others. But just the best can create mouthgasms with little space, time, ingredients and equipment. I am very curious about what we will be able to create @Silvensa. This event will be in our main venue.