FAQ’s

Did you qualify to become a raw vegan pastry chef?

No I didn’t. I learnt everything during many years of my chef’s work. I started from cooking and I didn’t make many desserts when I started working as a chef. First I tried to experiment with raw desserts at home, I made them in my spare time for friends and family. Later I found a job as a raw dessert chef and I learnt everything by experimenting with new ingredients, techniques, shapes, textures and colours. The best way to learn is to practise. You don’t really need any diploma to start working as a raw chef. If you have skills and interesting portfolio nobody will ask if you graduated any cooking school.

Do you teach private one to one classes?

Yes, one to one is the best way to learn and I’m happy to invite you to my home studio to show you the secrets of vegan food or food photography. If you are interested please contact me through my contact form or by email. You need to book your session in advance because I’m often abroad and I fill my schedule for a few months forward.

Do you offer on-line training?

At the moment I do not offer on-line training but I'm planning to start recording video courses next year.

Why are raw desserts healthier than traditional desserts?

Raw desserts are made only from natural and healthy ingredients: dried fruits, nuts, seeds, superfood powders and fruits with addition of antioxidant-rich sweeteners and fats. Ingredients used in raw desserts are great source of fibre, vitamins, minerals and antioxidants and eaten in moderation they can be an important part of a balanced diet. In my recipes I try to use the best quality ingredients and the healthiest sweeteners such as dates, maple syrup, coconut sugar and xylitol.