Teaching

Specialised training and consultancy services, focusing on promoting creative cuisine, sustainable practices, local ingredients and gastronomic innovation based on ancestral techniques and botanical wisdom.

I teached at Plant-Based and Vegetarian Cooking courses at Escola de Hotelaria Porto and Lisbon, as well as on other courses like “Fazer a Cozinha Uma Farmácia”, Rebundance e Prato Sustentável. I’ve hosted several workshops and showcooking events throughout the country.

Over 10 years of thinking outside the box

"All my life experience and knowledge can be shared with you in a training or consulting programme tailored to your needs."

Consultancies

As a consultant, I support restaurants and other businesses/brands in creating signature menus or improving their current menus, standardising processes and technical enhancements.

Creation of tailor-made menus, optimisation of ingredients, reduction of waste, preparation of technical data sheets, team training and quality control.