Page 49 - Urban Diversity Kochbuch Englisch

I was born in Gamlitz in South Styria and grew up nutrition in Palma de Mallorca. I was able to help
on a farm and vineyard. From the beginning, my many people with health problems to be healthier
grandmother and my mother introduced me to the and slimmer again by preparing and combining their
art of cooking and taught me to turn food that grows diet in a natural way.
on farms, in vineyards or forests into tasty dishes.
After spending 28 years abroad, I returned home in
I graduated from the Institute of Higher Education 2018. I am happy to pass on my passion for cooking and
for griculture and Food in Pitzelstätten, Carinthia and healthy, sustainable nutrition to all my participants.
ompleted my training as a cook and waiter. Later I Currently, I train employees in gastronomy and give
passed the qualifying examination in gastronomy and cooking courses in adult education. My courses
hotel business. After passing my teaching degree for are characterized by the joy of teaching people a
vocational school in Graz, I worked for many years as healthy, sustainable, regional and seasonal cuisine
a specialist teacher in the fields of cooking, serving, – focusing on vegetables, herbs and fruits from the
nutrition, kitchen service in the Institute of Higher farmer’s own garden or food produced directly by
Education (HBLA) in Salzburg and in the College for the farmer. Freshly harvested and prepared food
Tourism in Bad Gleichenberg. is the best way to supply our body with balanced
nutrition and to keep it healthy.
Then I married and moved to Germany and worked
in the hotel business and in the food industry. As a I always try to convey this passion to the participants
second job I built up my own nutritional consultancy in my courses.
in Germany and later my practice for health and

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