I am a chef, food communicator and advocate of seeing food as a Multipotential. My innate passion for food started from the age of 6, where I began to spend my after-school hours at home cooking. Mostly to observe how my family reacted when I served them the food. Therefore my love towards food has always been connected to an understanding that it can impact people, relations and one's own wellbeing.
While working as private chef and traveling the world exploring food cultures, I graduated with a Masters degree from Copenhagen University in Cognition & Communication. I specialised in the cognitive factors within humans when eating individually or together. This included understanding how food is a communicative system itself; how socio-cultural aspects impact our food behaviour and perception; and how our senses are a beautiful mess.
I support and believe in the power of food in socio cultural contexts. Through food we can amplify social dynamics, culture and identity. This is why I choose to work with food in various ways focusing on experiences that connect people.
The foundation for my work with food is to celebrate the beauty in cooking, eating and acknowledge its many potentials; also in cases with limited resources. Limiting food waste and teaching intuitive cooking are therefore crucial pillars in my services.