“I went to culinary school six years ago when I decided that it was my calling, that I knew I wanted to be in this for the long run, since then I’ve been working in different restaurants – this is actually my fourth; I think what I’ve learnt the most thanks to working in kitchens is the importance in teamwork. No matter who or where you are, you cannot run a kitchen by yourself, you need your team. It’s also taught me time management and multitasking – it’s something us cooks learn to master early on, being able to keep track of time and juggle all the items that are cooking at the same time, while being able to give each of them unique care.

And last but not least, that there is always room to be better, to push harder – you will meet and break your own limits every day!”