Food has always been my first love. My father is a chef, so from an early age, I was captivated by the magic of ingredients coming together to create something beautiful. As a teenager, I immersed myself in food exploration—going from plant-based experiments to fully embracing an ancestral diet rooted in tradition, nourishment, and connection to nature. But it wasn’t until I discovered fermentation that something shifted. This wasn’t just cooking—it was alchemy. It was taking something simple—milk, vegetables, grains—and transforming it into something alive and layered with rich complexity. Fermentation became my artistic expression, my grounding ritual, and my way to connect to something far greater than myself.

CULTURED KITCHEN ACADEMY

I created Cultured Kitchen Academy as a space for fermentation to unfold in an intuitive process. I believe that food should be felt, tasted, and experienced with all your senses. Inside this course, you'll learn how to craft fermented foods with ease and artistry—from crème fraîche and sourdough to kombucha and charcuterie—reviving old-world techniques in a way that feels luxurious for the modern woman. It's beautiful, effortless, and deserves to be shared around the table. Through my step-by-step workshops, a private community, and live virtual events, you’ll not only master fermentation but also reconnect with the joy of cooking, the beauty of nourishment, and the power of ancestral wisdom.