• 
• 
• 
• 
• 
• 
• 

Through a constant evolution in the culinary scene, as well as through the experience I gained as a chef, I am aware how important it is to be flexible and innovative towards the trends and/or customer's demand. The continuous growing demand for support and advice lead up to this chapter.
Culinary magazines, companies from the food segment, as well as the restaurant world, relied on my professional advice in the past, and belong therefore directly to my target audience.
The portfolio of past projects include jobs in food styling, cooking demos , cooking classes, culinary advice about menus, food & wine pairing, ...