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.
I'm in my fifties
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