PRESENTATIONS AND OUTREACH SESSIONS
SENSITIZE AND EMOTION
Just like the bees, traveling from flower to flower you can find me in very different fields…
Sharing knowledge and nature is a job that fills me with enthusiasm, because it is part of the values of my cuisine and my way of being. The best way to teach is undoubtedly through emotion and awareness. Biodynamics applied to cooking, edible wild flowers and herbs, the beauty of the landscape… to make the origin of the product known and elevate it to excellence.
My students, attendees at conferences, showcookings, workshops, conferences, or fairs … After having listened, observed, smelled and tasted the plant life, something new sprouts inside people, I call it: – The transformation of the gaze to the landscape.
You can see in Upcoming events, the scheduled lectures and workshops. And if you want a transformative experience for your team, with your family or at an event, you can contact me and we will find the ideal format to seduce in green whoever you want.
"Cocina fresca y natural" 2007 (self-published, recipe book for the program I did for TVGi "Tots a la Cuina").
- La mejor cocina con flores plantas y frutos silvestres" 2009 (In Spanish published by Salsa Books and in Catalan "La millor Cuina amb plantes, flors i fruits silvestres" published by Columna edicions).
- "Cocinar con flores" 2022 (in Spanish ediciones Lectio and in Catalan "Cuinar amb Flors" by Cossetània Edicions).
I began to write with the mission of writing down the ancestral wisdom that the elderly people of the countryside have about the uses of plants in the kitchen and in life. Most of what I know today about our flora comes from my family heritage, which I have continued to study, expand and practice, with the desire to strengthen the relationship between people and nature..
TRAINING OF THE DOP PRIEGO AS AN EXPERT IN SENSORY TASTING OF OOVES.
The daily contact with nature, smelling, tasting and cooking botanical ingredients I believe is the best training a person can have to become a taster, this exercise added to the techniques I have studied in different courses, allow me to have a special sensory criteria, where the descriptors of ingredients and products are always linked to nature.
It is a continuous training, an eternal apprenticeship to always have the senses well tuned.
I participate as a member of tasting juries in various wine and ooves competitions, as well as in certifying gastronomic products for awards. I participle in the International Tasting Institute of Europe in Brussels.
My commercial work is always based on trust with people and the quality of the product they produce. Craftsmanship, proximity and the values described in the sustainable development objectives are priorities when I am commissioned to create or represent a project or brand.
I love to help initiatives that add value to the territory.
JURY IN EVENTS, CONGRES AND GASTRONOMIC FAIRS.
Every year I participate as jury in different gastronomic events and congresses, where great professionals present their recipes and cooking arts.
Communicate and dialogue about the life of flowers and biodynamic cooking with all its breadth of values.
When I go on stage or sit at a round table I try to fill passionately with energy every word and sentence, so that they are not only heard, but also felt and thus transform and awaken curiosity towards the world of plants and edible flowers, from the inside of people.
Reports and photographs
I love the cooking and nature reports! I work side by side with great professionals who get to reflect my daily work on paper and it is fascinating. I also collaborate with artisans and producers who ask me for literary descriptions for their creations or as an image stylist in gastronomic photography sessions.
Teaching what has been learned
I teach theoretical and practical classes, through intensive days to students and cooking professionals. In gastronomic schools and universities.
GASMA (Castellón de la Plana)
And in different schools and non-regulated private training centers.
What better way to convey my passion for cooking with plants and flowers than by showing it live? I am passionate about cooking with an audience and making you participate in the creation of a dish.
Thanks to the various appearances and collaborations that I have made throughout my professional career in various audiovisual media, today for many people I am the chef of the flowers, artistic pseudonym and at the same time so real. Cooking with flowers is not only a style of cooking, it is a philosophy of life, which I love to show and spread.