My culinary competence in theory and practice is based on long lasting experience in international high class gastronomy, further education at the hotel management school Heidelberg, as well as my studies in film, philosophy and curatorial studies and my employment as student research assistant at the Max-Planck-Institute Mainz for Prof. Dr. Thomas Vilgis.
ON THAT BASIS I
- write articles for magazines
- give lectures and workshops on the culture and history of fine dining and other culinary themes
- collaborate on scientific projects on food and gastronomy
- create and edit recipes
- give advice for culinary themed media productions