I have experience catering for group events and organising cooking workshops. My simple, nutritious and sustainable dinners at the Apéros Acoustiques and Jana’s Seasonal Suppers at the Urban Ecology Centre have been very well reviewed by the eaters (who loved exploring new tastes) and the organisers (who didn’t mind that I was able to cook a lot of food on a relatively small budget).
Please contact me if you would like me to compose a sample menu for your group, based on the season, type of event and your budget.
Stay tuned for new recipes for yummy dishes that will regularly be posted on my blog!
My food philosophy is based on three principles:
Vegetarian. I use eggs and a little bit of dairy in my cooking but no other animal products.
Seasonal & local. As much as possible, I try to use the vegetables and fruits that are in season (no strawberries on my menu in January!). Consequently, I am usually able to rely on locally produced and, whenever possible, organic, ingredients.
Simple. I want my recipes to be accessible for all. Therefore, I only use the ingredients that are available in most supermarkets and corner shops. Some of them may sounds unfamiliar (“What in the world is Jerusalem artichoke and what can I make with it?!) but it is because you have never looked for them – trust me, you can discover the most amazing ingredients in your neighbourhood store!