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talKitchen

Bake bread from scratch + kitchen talks

My passion for cooking immerged after I have realised animals are no food for me. This was 20+ years ago. In course of my culinary development I have written and published a cook book (Filosofisch Kookboek), hosted and catered private parties, taught "no-recipe cooking/baking". I kept learning by doing and giving a personal touch to my dishes. I´ve lived in different countries and I know for sure that kitchen table (and kitchen itself) are places where people gather and connect and feel good, no matter where they come from. With this in mind, I have converted my formal office into a kitchen, greenhouse and patio where people can come to talk& eat, cook and enjoy. This is the space on the same plot as my own house, but it is completely separated and tucked away from the outside world. I cook with fresh ingredients and my own spices blends (all from the farmer´s market). When cooking, recipes are optional and I try different things very often. Also, there are seasons, weather conditions and varying other factors that influence everything related to kitchen and cooking. As a result one and the same dish will not be exactly the same twice. Quality means authentic, honest and real. What I can give you is food as it should be: handmade, from scratch, by me.
When I am not cooking I teach Tai Chi Tao, sail and go for a run.

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picnic "Al Fresco" around Ericeira

Make Cookies from Scratch+ Kitchen table talks

Picnic& Sail estuary of Tagus

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Bake bread from scratch + kitchen talks

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