CHEF
To cook is to create with the five senses, it is culture, ingenuity, intuition, art and passion and that is what I try to transmit in each of my classes. Eating well is a pleasure and it is within our reach to make those around us happy through the kitchen …
Training at Kensington & Chelsea College and later “le Grand Diplôme Cordon Bleu”
She has worked at the Divertimenti cooking school in London and at the Ritz Hotel in Madrid…
Ha trabajado en la escuela de cocina Divertimenti en Londres y en el Hotel Ritz en Madrid…
