Share your talents, background and expertise.Hi, I have been cooking professionally for 15 years from fine dinning Michelin Star, Gastro Cuisine to Private Events. My main experience is in classic European Cuisine and methods from grilling, braising, pan frying and rotisserie. I have worked with a wide varieties of animals and fish throughout the years, I enjoy and have a talent for whole animal and fish butchery. This has helped me a lot through the years when writing and costing menus. With working as a professional chef there are a lot of problem solving tips that you pick up along the way, which helps when recreating dishes or menus in a home cooks kitchen. I truly enjoy cooking and speaking with people with the same enthusiasm and passion as myself. No matter the case there's always options in cooking, it's not black of white.