My work as a Gluten-free chef has allowed me to travel a lot and this is why I have continued to maintain direct relationships with people.

The training rooms allow you to work the doughs at single workstations, understand the raw materials and their effects on the dough, the leavening and the ideal cooking methods. We address theoretical issues while we make the products, we deal with questions and curiosities.
Many sales outlets take care of the organization of events and host me to organize the courses, look for the sales outlet in your area, or ask me for info on how to invite me:
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Where to find me