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ABOUT MEMy journey with food began with a clear realization that the only way of living that has sense and meaning to me is doing something that I totally love with all my heart. The answer was very simple – cooking. Since that day I had a very firm decision to drop the job that I didn’t like and start cooking for a living. I wanted to reach an audience bigger than just friends and family. Long story short, together with my wonderful business partner George we started a business that is now eight years old and is known as Two Tablespoons. It exists in the form of two vegetarian/vegan cafes located in New York City. It is an exciting ongoing journey with its ups and downs, challenges and rewards.
As the business began growing, I started to be less engaged with the cooking part, and more engaged with running the operations. This is when I felt the need to find a new creative outlet. Soon enough I started to get invitations to cook at retreats and gatherings. Cooking for retreats brings me fulfillment, because I get to experience people. Seeing how much joy and pleasure food brings, how people share warmth and conversations over food, is an important part of my work as a chef . I believe that eating healthy should not become a dogma. It is a path of self-inquiry that is individual to each one of us. What may suit one man’s diet may bring harm to the other. I always keep my mind flexible in the definition of healthy. I travelled around the world and collected a lot of ideas and inspiration from colorful ethnic cuisines. I am very keen on making food that is not only beneficial to the body, but exciting to the senses as well. Food is a multidimensional expression for me, and a multidimensional experience for those who enjoy it. Food is about togetherness, joy, celebration, vitality and life! |
