I have been a chef for over 15 years cooking in upscale gourmet kitchens in France, Danmark, the UK and in Italy. My masterclasses were with my grandmother in the South-West of France, perfected by the Cordon Bleu school of gastronomy in Paris. My references are Paul Bocuse, Guy Martin and Raymond Blanc.
I am preparing my own organic olive oil, wine and fruit in Apulia, in the south of Italy. My jams, marmalades and chutneys are made of our homegrown fruit and vegetables.
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