GASTRONOMIST, CULINOLOGIST & CHEF COACHING IN THERAPEUTIC NUTRITION
Modern Culinary PHILOSOPHER Membership Chair at
> World MASTER CHEFS Society
> Global MASTER CHEFS World Associations
Educational Researcher, Programmer & Writer at
> Oxford INSTITUTE of Culinary Science and Gastronomy
> Oxford Culinary DICTIONARY Reference
Founder and Managing Director of Limited Liability Company " MASTER CLASS EDUCATION"
With consecutive work experience and academic education in various fields of the tourism industry, including catering services, cooking and culinary arts and sciences in five-star hotels, universities, private companies and different geographical areas, I am now ready for new collaborations.
My team and I will be happy to increase the success of your company or project in everyday business.
Gastronomy is The Study of The Relationship Between Food and Culture, The Art of Preparing and Serving Rich or Delicate & Appetizing Food, the Cooking Styles of Particular Regions, & The Science of Good Eating
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CHEF.COACH
This field of work focuses on supporting individuals and teams in food or food science projects.
My goal as a chef-coach is to optimize your daily routine and increase your long-term success by further developing learning processes and individual or collective performance.
GASTRONOMIST
One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world
Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topic
SHORT SUMMARY
Gastronomist, Culinologist & Nutritionist