Carolina Chinea

Experience

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  Efa (Escuela de Fotografía Alternativa)

  Dec 2004 - Dec 2005

  Técnica de Laboratorio

  * Asistente* Técnico de laboratorio* Retoque

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  Efimeros

  Feb 2006 - Dec 2006

  Técnica taller

  * Fotografía* Impresión y colocación de vinilos* Montaje de plató* Decoración de espacios* Restauración

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  Yellow Consultores

  Feb 2007 - Feb 2010

  * Organización y planificación de agenda* Retoque e impresión* Diseño, gestión, montaje y desarrollo de proyectos expositivos* Coordinación comercial entre galerías * Asistente técnico en talleres de formación* Control de impresión de proyectos editoriales* Gestión de contenidos web * Retoque e impresión de alta calidad* Gestión de color (calibración de equipos y creación de perfiles)* Asistente técnico de artistas como Ouka Leele, entre otros.* Asesoramiento y gestión de proyectos expositivos* Digitalización de fondos documentales (Museo del Ferrocarril, Unión Fenosa, etc.)

  • Asistente del fotógrafo José María Mellado

    Feb 2007 - Feb 2010

  • Técnica de Laboratorio Digital

    Feb 2007 - Feb 2010
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  Cultura Visual Gestión Cultural

  Apr 2010 - Sept 2014

  Coordinadora

  Cultura Visual was a project that I founded with a team of independent cultural managers who firmly believes in training, education, culture, creativity and new technologies as fundamental tools for personal and professional development of individuals and the future of society. We produced training events and quality cultural program for people eager to learn, share knowledge and experiences, to relate, to play and ultimately, to grow and develop as human beings in Madrid, Barcelona, A Coruña, Tenerife y Gran Canaria. Show less

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  Talento Local Canarias

  Oct 2011 - Sept 2014

  Coordinadora

  Desarrollo de actividades educativas en torno a las nuevas tecnologías, ecología y "Do it yourself"

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  Casa // Arte - I Feria de iniciación al Coleccionismo de Arte Contemporáneo

  Dec 2012 - Dec 2012

  Colaboradora

  Colaboración con las galerías, información sobre la feria y obras a sus visitantes.Programa Coleccionistas CASA//ARTE

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  Art Fairs S.L // Feria JUSTMAD

  Feb 2013 - Feb 2013

  Colaboradora

  Colaboración con las galerías, ayuda en el montaje, información sobre la feria y obras a sus visitantes y coordinación stand VIP.

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  Zinc Shower

  Apr 2013 - Apr 2013

  Colaboradora

  Colaboración en labores de coordinación, ayuda en el montaje, información sobre el evento a sus visitantes y coordinación stand VIP.

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  SUMMA, The Art Fair

  Sept 2013 - Sept 2013

  Colaboradora

  Colaboración en labores de coordinación, ayuda en el montaje, información sobre el evento a sus visitantes y coordinación con las galerías.

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  Tanya's cafe

  Sept 2014 - Feb 2015

  Barista and kitchen assistant

  Tanya ́s cafe was a London's Raw Food Restaurant & Europe's First Superfood Cocktail Bar owner for the celebrity Tanya Maher, now reconverted in a Grab’n’Go or Grab’n’DineIn concept.Customer facing role in a busy and exclusive Chelsea community, encompassing the following roles and responsibilities:• Preparation and serving of smoothies, juices, hot drinks and cakes. • Plating during the service.• Hosting and waitress.• Serving of alcoholic beverages

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  NAMA- Artisan Raw Foods

  Feb 2015 - Dec 2015

  Barista

  Nama foods was the first 100% raw cafe in London. Customer-facing role in a busy South West London community center, encompassing the following roles and responsibilities:• Educating customers on raw & healthy drinks and food menu, making recommendations based on their preferences, up-selling special items and taking orders paying attention to details. • Barista, preparing cafe based, healthy beverages and "superfood" alcoholic beverages. • Opening & closing duties. • Stock management. • Checking if brewing equipment operates properly and report any maintenance needs. • Communicate customer feedback to managers and recommend new menu items. • Event organization and host. Show less

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  Salad Pride

  Feb 2016 - Jun 2016

  Barista and kitchen assistant

  Pride Kitchen was the first hospitality concept developed for David Bez, author of the best seller SaladLove, SuperLove and BreakfastLove in London. I worked closely with him in the kitchen layout, designing and developing the menu.More info:https://www.instagram.com/saladpride/

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  Evergreen Organic

  May 2016 - Dec 2016

  Kitchen Assistant and Events Co-Ordinator

  Evergreen Organic, The first 100% Vegan Cafe in Qatar.For a long time, we have understood the concept of ‘food as medicine’ and the philosophy that we can get all the vital minerals, vitamins and proteins from plant-based food and so we have designed our menu to nourish, heal and inspire. My role was to: • Make vegan food accessible to as many people as possible through our cafe and our products. • Design and develop menu working along with the Head Chef and Sous chef, paying special attention to the cost and the local ingredients and recipes.• Train and manage the performance of restaurant and kitchen staff, ensuring they are constantly trained to effect good portion control and pleasing presentation of dishes.• Coordinate internal resources and third parties/vendors for the flawless execution of the project on time.• Create and maintain a comprehensive Back of House documentation. Show less

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  Plantlab LLC

  Jan 2017 - Sept 2018

  PLANTLAB®'s, was World Class Raw Vegan & Plant-Based Culinary School, created in association with Matthew Kenney in Venice, California.My role was teaching Fundamentals of Raw cuisine Level 1 and 2 in Venice and I worked closely with a management team in the opening of Barcelona Pop Up School teaching Level 1 of Fundamentals of Raw Cuisine, Cheese and Fermentation, and Chocolate courses. The program emphasizes the proper use of equipment and preparation of ingredients, product development, flavor balancing, knife skills, simple fermentation, and food safety. Show less

  • Onsite Instructor

    Jan 2018 - Sept 2018

  • Assistant Onsite Instructor LEVEL 1: FUNDAMENTALS OF RAW FOOD

    Jan 2017 - Feb 2018
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  VIBE CAFES INTERNATIONAL PTE. LTD.

  Jul 2017 - Jul 2019

  Food and Beverage Director

  Vibe Cafes International is a franchise company that aims to grow Vibe Cafe in multiple countries over the next 5 years. At the core of VIBE's ethos has always been sharing vibrant, nutritious food in a creative way to as many people as possible. VIBE is more than a vegan cafe, it's a lifestyle and inspiration for healthy living.VIBE is not just for vegans, it's for the foodie who wants creative, vibrant and nourishing food using high-quality ingredients and who cares for their body and environment.My role as a Food and Beverage Director has supported the company’s growth and development, working alongside the Founder and Operations Manager to develop a strong franchise offering for others to be able to open successful and healthy vegan cafes paying special attention to: • Ensure that the project is delivered on-time, within the scope and within budget.• Building strong franchisor-franchisee relationships.• Develop a detailed project plan to track progress.• Organize Kitchen layout and design. • Develop appliances, equipment, and ingredient lists. • Research and approving vendors for ingredients and equipment in new locations• Arrange Kitchen rules and developed SOP’s. • Develop Health and safety documents. • Develop Final recipes of existing menu items and Back of the House manual. Show less

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  Vibe Cafe Asia

  Jul 2017 - Jul 2019

  Kitchen trainer

  VIBE is the 100% plant-based vegan cafe & Juicery, part of the Vibe Hospitality group, a leading health food restaurant and wholesale distributor in Cambodia. I was responsible for supporting business growth in both localization in existing and emerging categories through: • Recipe development and menu design for all of our locations. • Managing the kitchen teams, providing them with training, guidelines, procedures and SOP’s. • Costings, budgeting and projections for the BOH and working closely with the Operations Manager and Finance Officer to maintain company profitability.• Responsible for researching and developing new food range products. • Reviewed sales figures and suggested changes and ideas to increase sales • Contributed to the Good Vibe Foundation and their healthy eating program. Show less

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  Backyard Cafe

  Oct 2017 - Oct 2018

  Recipe development and kitchen trainer

  Backyard is a healthy restaurant in Phnom Penh, Cambodia, part of the VIBE HOSPITALITY GROUP. Focus on seasonal, locally sourced, organically grown ingredients, nothing processed. The menu has a wide range of vegan, vegetarian, raw, gluten-free and sugar-free options. My role was to work closely with the management team in recipe development and menu design as part of the training.

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  Plant Hub Ltd

  May 2019 - May 2019

  Instructor and concept development I Plane One I Essentials of Plant Food

  "Plant One" Instructor and concept development at The Plant Academy Chef (Plant Hub, London) Essentials of Plant Food: vegan Nutrition, food safety, raw pantry, the Art of Vegetables, stocks, sauces and grains, fermentation, gluten-free baking, chocolate, and desserts.

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  Plant Academy

  Jul 2019 - Apr 2020

  Artistic & Operations director

  The spirit of the Plant Academy is about the future, sustainability and enabling students to see anything is possible personally and professionally. A culinary school with a difference. We are a food lab, teaching space and event arena, whose aim is to create a place to nurture entrepreneurs to excel.Created to share knowledge and experiences about health, cooking, creativity, and vital life skills as fundamental tools for the personal and professional development of individuals and the future of society; inspiring and empowering people to do better through food so that we can leave the world in a better place than how we found it. We use natural ingredients, elevated and aim to work with the most progressive people and organizations in the food industry to make long term and meaningful change to the lives of our team, students, customers, and the wider world. On every level, we are here to nurture your plant curiosity. Sharing skills, connections, and ideas to take your food knowledge to the next level. Always working with the leading minds in the industry to make a positive impact on the food system. We work with Plant-Based businesses to find sustainable solutions to business dreams. Always with creativity at the core and a conscious approach to the work we do.Attitude for 2020: Boost our resilience I Embrace change I Seize every opportunityMore info: www.plantacademylondon.com Show less

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  HOY Hotel Paris

  Aug 2019 - Jul 2020

  Consultancy & kitchen trainer

  HOY, "House of Yoga" is a hotel that has been built with consciousness at its core, taking care of today for a better tomorrow. HOY is intended to be a meeting place, evolving around health and well being of the body, mind, and soul in the heart of one of the world's most beautiful cities, where an international team is waiting to help you make today happen. MESA is the hotel restaurant that has been composed to bring festive food back to the center of the pleasurable hotel as a cultural celebration of Art de Vivre, appreciating every day, starting with that first cup of coffee.HOY cuisine uses fresh, whole, best-quality, health-supportive ingredients and healthful cooking techniques with an eye on local, seasonal, sustainably grown real food...✨Food in partnership with @lauren_lovatt Show less

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  Aurea Culinary Arts

  Jun 2020 - Jun 2022

  Instructor & Content creator

  Plant-Based Online Cooking Schoolwww.weareaurea.com👩🏻‍🍳 By chef Lore Salas @datesandavocadosAurea is an educational platform where you can access online courses about healthy, sustainable, and vegan cooking with instructor support. We want to teach you the techniques and tricks you need to start crafting your own dishes, based on your tastes and favorite products that are great for you and for the planet.* Plant-based Food: A Force for Change *Blending tradition and state-of-the-art cuisine, we believe in food that is healthy, beautiful, delicious, and conscious of the planet. Show less

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  Dates&Avocados

  Aug 2021 - Jun 2022

  Plant-based consultant & Content Creator

  As a plant-based consultant and chef at Dates & Avocados, I developed and taught plant-based pastry courses. Some of my key responsibilities and accomplishments in this role include:Developing and supporting onsite courses on plant-based baking and raw pastry for students of all skill levels. These courses cover a range of topics, from basic plant-based baking techniques to advanced recipe development.Collaborating with other chefs and nutrition experts to create a comprehensive curriculum that provides students with a solid foundation in healthy plant-based pastry. Providing one-to-one coaching and feedback to students to help them improve their skills and achieve their culinary goals.Participating in community events and speaking engagements to promote plant-based cooking and share my expertise with a wider audience. Show less

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  Plant Academy

  Oct 2021 - Nov 2021

  Online Plant-Based Trainer

  Plant Two: Express your essence through food is an advanced course in Plant Food and creative thinking. Those who want to gain a deeper understanding of plant-based foods. A plant-based leadership community that teaches technical skills, forward-thinking techniques, and creative thinking.As an online plant-based cooking and creative teacher, I specialize in developing and delivering engaging and informative courses that inspire students to explore the world of plant-based cooking and creative expression. Some of my key responsibilities and accomplishments in this role include for Plant Two, Module Six: The Business of Plants: Creating and teaching online classes on plant-based cooking and creative expression that are accessible to students of all levels of experience. My modules cover a wide range of topics, including cooking techniques, recipe development and concept creation. Developing and sharing original plant-based recipes and cooking techniques using creative activities to overcome the fear of blank paper. Incorporating creative elements into my courses, such as design thinking and lateral thinking, helps students develop their own unique culinary voice. This will enable them to think outside the box. Providing personalized feedback and coaching to students, both through online course platforms and one-on-one consultations. I worked closely with each student to help them achieve their culinary and creative goals.Participating in community events and speaking engagements to promote plant-based living and creative expression, and share my expertise with a wider audience. Overall, I am deeply passionate about helping others explore plant-based cooking and creative expression. If you're looking for a dynamic and knowledgeable online plant-based cooking and creative teacher, I would love to connect with you. Show less

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  Clariness Co

  Jan 2022 - Mar 2023

  Food Concept Developer & Plant-Based Chef

  "Reconnecting to our Inner Artist"Creativity & Wellness RetreatCosta Brava (Spain)The Retreat challenge: For travellers who want creative and wellness travel, design a mindful luxury menu that is vegan, gluten-free, colourful, complex and elevated. It was our goal to create the experience of a high-end restaurant at home for a heart-warming, nourishing meal.I was responsible for creating and implementing innovative culinary concepts that reflect the retreat's ethos. Some of my key responsibilities and accomplishments in this role include:Developing and executing plant-based menus that showcase locally sourced, organic ingredients and reflect the retreat's creative vision. These menus appeal to a variety of dietary needs and preferences. They are served in a variety of settings, from casual outdoor meals to formal sit-down dinners.Collaborating with other retreat team members to create holistic, immersive experiences that integrate food, art, and wellness. I work closely with artists, musicians, and wellness experts to create unique and memorable experiences that inspire and nourish guests.Staying up-to-date on the latest trends and techniques in plant-based cuisine, and incorporating these into the retreat's culinary offerings. I regularly experiment with various ingredients and techniques, and am always looking for ways to push the boundaries of plant-based cooking.Managed the retreat's kitchen staff and overseen all aspects of kitchen operations, from menu planning and ordering to food preparation and service. I worked closely with the kitchen staff to ensure that all food is prepared and presented to the highest standards of quality and cleanliness.Overall, I am deeply committed to creating culinary experiences that nourish the body, mind, and soul. If you're looking for a passionate and innovative food concept developer and plant-based chef for your creative retreat, I would love to connect with you. Show less

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  FreRa

  Jan 2023 - Mar 2023

  Developed Creative Recipes and Provided Plant-Based Online Training

  As a passionate plant-based consultant, I had the incredible opportunity to work with a prominent raw and plant-based cafe in Chicago, where I showcased my expertise in culinary recipe development and online training. Collaborating closely with the cafe owner, I designed and implemented a series of innovative recipes that not only delighted customers but also aligned perfectly with the cafe's vision of promoting healthy, sustainable, and delicious plant-based options.Key Contributions:🍽️ Culinary Recipe Development: I conceptualized and created an array of delectable raw and plant-based recipes, elevating the cafe's menu with tantalizing options that catered to diverse palates. By combining my knowledge of plant-based nutrition with a flair for culinary creativity, I crafted unique dishes that showcased the versatility and vibrancy of plant-based ingredients.💻 Online Training: Recognizing the importance of expanding plant-based knowledge beyond the cafe's physical location, I developed and delivered a comprehensive online training program for the cafe owner. Through engaging online and interactive sessions, I empowered here with the necessary skills and knowledge to maintain the cafe's commitment to excellence in plant-based cuisine.🥗 Menu Consulting: In addition to recipe development and online training, I provided invaluable insights and recommendations on menu planning, ingredient substitutions, and dish presentation. By leveraging my extensive expertise in plant-based cuisine, I helped the cafe create a cohesive and enticing menu that attracted both loyal customers and newcomers to the world of plant-based dining.Through my dedication and expertise, I played a pivotal role in contributing to the growth and success of the cafe, garnering rave reviews from customers and strengthening its position as a go-to destination for raw and plant-based cuisine in Chicago. Show less

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  Profesional independiente

  Apr 2023 - Apr 2023

  Workshop Creator and Facilitator | Interactive Food Experiences 🌱

  Passionate about preserving and promoting the rich culinary heritage of the Canary Islands, I curated an immersive and interactive food workshop. Blending traditional Canary Island recipes with a plant-based twist, I created a unique culinary experience that captivated participants. Here's an overview of the workshop:🌿 Chaxidaxi: Your Guide to the Canary Islands (Introduction)As Chaxidaxi, the charismatic local Canary Island chef, I welcomed participants, setting the stage for an exciting culinary adventure.🌿 Unveiling Canary Island CuisineI developed a comprehensive food guide to deepen participants' understanding of local ingredients and traditional dishes. The guide incorporated local descriptions and anecdotes, connecting them with the roots of Canary Islands' cuisine.🌿 Embracing Language and TraditionsA fun quiz game tested knowledge of the Canary Islands' language, traditions, and culinary customs, fostering appreciation for the island's heritage.🌿 Cooking as a CommunityParticipants formed groups and embarked on a culinary journey, guided by a detailed recipe book. Together, we prepared traditional Canary Island dishes like "Papas con Mojo" (potatoes with three different sauces), "Almogrote" (a red sauce and aged cheese spread), Canary salad (with watercress), Arvejas (green peas), and Puchero (a vegetable stew).🌿 Preserving Tradition through Video RecipesTo ensure authenticity and accessibility, I integrated QR codes into the recipe book. Each code linked to a traditional video recipe, allowing participants to witness preparation techniques and capture the essence of Canary Islands' culinary traditions.🌿 Celebrating TogetherThe workshop culminated in a communal dining experience, where participants gathered to savour the fruits of our culinary efforts. This moment fostered a sense of community and deepened the appreciation for the cultural significance of food. Show less

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  Plant Academy Ltd

  May 2023 - now

  As a Content Creator for Plant Academy's "From Scratch" program, I played a pivotal role in crafting engaging content aimed at enhancing the plant-based home cooking experience. "From Scratch" is a revolutionary introductory course designed to infuse ease and flavour into the realm of plant-based cuisine, catering to individuals keen on incorporating more plants, rituals, and excitement into their home kitchens.**Key Responsibilities**: Conceptualised and developed content to complement the "From Scratch" curriculum, ensuring alignment with the course's objectives of promoting plant-based cooking skills and culinary exploration.Crafted weekly thematic content for the exclusive "Plant Notes" newsletter, tailored to the needs and preferences of course participants. Curated a diverse of information in format of rituals, food tales, and inspirational information to enrich the culinary journey of "From Scratch" participants. Show less I am a plant-based business trainers and one of Plant Academy's original co-creators. I am responsible for creating and delivering high-quality educational content that inspires and empowers students to launch and grow their own plant-based businesses. Some of my key responsibilities and accomplishments in this role include:Developing and producing engaging and informative educational content, including challenges, interactive quizzes, and written materials, that help students identify and evaluate potential plant-based business ideas, and develop strategies for launching and growing their businesses.Collaborating with subject matter experts to ensure that course content reflects the latest research and trends in plant-based entrepreneurship, including sourcing plant-based ingredients, developing innovative plant-based products and services, and building sustainable business models.Providing personalized feedback and coaching to students, both through online course platforms and through one-to-one consultations, to help them refine their business ideas and overcome any challenges they may encounter during the ideation phase.Overall, I am deeply passionate about helping others launch and grow successful plant-based businesses, and believe that plant-centered entrepreneurship has the potential to create positive change for individuals, communities, and the planet. If you're looking for a dynamic and knowledgeable content creator and educational program developer for your plant-based business course, I would love to connect with you. Guest´s speakers: Eoghan Proudfoot, Tom Hunt, Rachel Pamart, Josh Puddle, Mirko Parmigiani, David Bez, Veryan Wilkie-Jones, Sara Kiyo Popowa, Josh Bolding, Amelia Christie-Miller, Ayelen Martinez, Tom Baxter, Lauren O’Donnell, Rishim Sachdeva, Nicole Marguerite Gray, Monique Foy, Zoë Lind van't Hof , Steffy & Will Ashurst-White, Safia Shakarchi and Caterina Oliveira. Show less Experienced plant-based business consultant specializing in creative food innovation. Recently conducted a transformative workshop titled "The Business of Ideas". Empowered participants in various stages of their food journey to explore, develop, and validate innovative concepts. Using The Plant Challenge Tarot Deck and AI stimulation, participants left with fresh inspiration and new insights.Workshop Structure & Timings:1️⃣ Who are we?: Introduction and warm-up exercise to foster a creative mindset.2️⃣ What do we want to create?: Clear definition of the design challenge for focused efforts.3️⃣ How do we get inspired and motivated?: Utilized The Plant Challenge Tarot Deck to draw inspiration from Personas mindset, 2023 Food Trends, Eating Situations & Food Habits, Inspirations, and Tools. Created "The Panel Vision" framework.4️⃣ Defining our focus. Understanding the challenge: Employed tools and techniques to gain deeper insights from each card.5️⃣ Generating ideas collectively: Collaboratively generated ideas catering to specific food personas, prioritizing quantity over perfection. Explored a wide range of possibilities to uncover innovative solutions and spark creativity.6️⃣ Proposal selection: Collectively chose the most promising or exciting idea, harnessing group wisdom and enthusiasm.7️⃣ Fast prototyping: Developed minimum viable product using AI to accelerate the prototyping process.8️⃣ Conclusion and Next Steps: Summarized workshop, highlighted key takeaways, and discussed leveraging AI for market research, prototyping/testing, personalization, and automation.🌿 Join me to ignite your creativity and turn your food dreams into reality! 🌿 Show less

  • Content Creator - Plant Academy "From Scratch"

    Jan 2024 - now

  • Plant-based business coach & Educational Program Developer

    Oct 2021 - now

  • Creative Food Ideation Workshop

    May 2023 - May 2023
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  HECANSA - Hoteles Escuela de Canarias

  Jun 2023 - Jun 2023

  Vegan & Gluten-Free Pastry Course Instructor

  I had the privilege of serving as an instructor for a comprehensive Vegan & Gluten-Free Pastry Course, where I shared my expertise in creating delectable plant-based desserts while avoiding gluten and animal-based ingredients.Responsibilities:- Developed and delivered a dynamic curriculum focused on vegan and gluten-free pastry techniques, ingredient substitution, and sustainable baking practices.- Guided students in understanding the principles of plant-based baking and selecting locally sourced, seasonal ingredients with minimal processing.- Taught new and innovative techniques to create healthy, delicious, and visually appealing desserts.-- Provided hands-on demonstrations and practical exercises to enhance students' baking skills and confidence.- Fostered a collaborative and inclusive learning environment, encouraging students to share ideas, ask questions, and explore their creativity.Achievements:* Received consistently positive feedback from students. * Empowered students to create their own vegan and gluten-free pastry recipes, fostering a sense of culinary independence and creativity.* Inspired a deeper appreciation for sustainable and healthy baking practices among course participants.* Developed a strong network within the vegan and gluten-free pastry community, facilitating ongoing professional development and collaboration opportunities.* This experience as a Vegan & Gluten-Free Pastry Course Instructor allowed me to contribute to the growth of individuals passionate about plant-based baking and promote sustainable culinary practices. Show less

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  Home of The Pioneers of Our Time

  Jul 2023 - Sept 2023

  Plant-Based Chef | WIRE WOMEN CIRCLE 2023🌿 17 - 23 September 2023 🌿As a passionate plant-based and gluten-free chef, I had the privilege of curating a unique culinary experience for the esteemed WIRE WOMEN CIRCLE Retreat. Recognizing the profound impact of storytelling on a journey of self-discovery, I designed a menu that harmonized with the transformative narratives each woman embarked upon during the retreat.My role extended beyond the kitchen; it was about crafting an immersive experience through food. Drawing upon my expertise in plant-based cuisine, I ensured that every dish was not only a sensorial delight but also aligned with the dietary preferences of our guests. The fusion of flavors, colors, and textures was orchestrated to resonate with the holistic objectives of the retreat.This experience not only honed my culinary skills but also reinforced my ability to translate narratives into gastronomic masterpieces. It was a privilege to witness the profound impact that mindful, plant-based nutrition can have on personal growth and well-being.Looking forward to bringing my unique blend of culinary artistry and storytelling expertise to new opportunities in the ever-evolving landscape of conscious cuisine. Show less Plant-Based Chef | Nexus Forum Retreat and Impact Society Retreat 2023🌿 28 - 30 July 2023 🌿✓ Designed and executed a captivating and diverse plant-based menu for a prestigious global community event. ✓ Collaborated closely with organizers to understand the vision and ethos of the Nexus Forum and Impact Society, ensuring that the culinary offerings aligned seamlessly with the event's mission to catalyze new leadership and promote impactful solutions.✓ Created delectable breakfast, lunch, and dinner options, combining enticing flavors with the highest quality, seasonal, and locally-sourced organic ingredients.✓ Crafted a sumptuous buffet for breakfast and lunch, allowing participants to explore a wide range of plant-powered delights, catering to various dietary preferences and cultural tastes.✓ Elevated the dining experience for the plated dinners, presenting meticulously plated dishes that not only delighted the palate but also visually reflected the elegance and significance of the occasion.✓ Ensured a seamless culinary journey, coordinating with the event's schedule and collaborating with the house team to provide a delightful and memorable dining experience.✓ Received glowing feedback from attendees, with accolades for the creativity, taste, and thoughtfulness evident in every dish served. Show less

  • 🌱 Plant-Based Chef 🌱 | Creating Memorable Food Menu Experiences for Retreats

    Sept 2023 - Sept 2023

  • 🌱 Plant-Based Chef 🌱 | Creating Memorable Food Menu Experiences for Retreats

    Jul 2023 - Aug 2023
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  Elsa Yranzo Studio

  Nov 2023 - Nov 2023

  Food Experience Creator | TrendFEST 2023 Collaborator

  As part of the collaboration with Elsa Yranzo Studio, I spearheaded the creation of a captivating food experience, "Taking in the Forest," showcased at TrendFEST 2023—an exclusive event uniting companies and design studios specialised in CMF. The primary focus was on exploring colour trends for 2024/2025.We curated an plant-based and gluten free immersive experience centred around the theme of regeneration, symbolised by dark biscuit rocks and almond formations, representing the end of abundance and climate urgency. The concept embodied key ideas such as regeneration, the end of abundance, climate urgency, seasonless colours, and natural inspiration, using the CM Plastik colour palette as a creative vessel.Innovative Ingredients:Our commitment to sustainability led us to source predominantly local ingredients from Cataluña. We incorporated future-forward elements, including Sorghum as a resilient ingredient and adaptogens like Ashwagandha for their healing properties. This approach not only enhanced the experience but also showcased a dedication to supporting local produce.Sweet Treat Concept:To redefine the traditional sweet treat, we conceptualised a dark cake using pumpkin and sorghum flour, balancing sweetness with savoury undertones. Underneath, three distinct creams—Smoked hazelnut, Dulce de Leche, and Black tahini yoghurt—added layers of flavour.Creative Elements:We explored the boundaries of creativity with edible dust, including Coffee, Mushroom, and Hazelnut, along with Pistachio Moss and Rosemary and thyme seeds. Additional elements such as Almond & Ashwagandha rocks, Rosemary and Ginger confit mini mushrooms, and micro sprouts enriched the overall sensory experience."Taking in the Forest" aimed not only to tantalise taste buds but also to provoke thought and connection. It stood as a testament to our dedication to pushing culinary boundaries while aligning with broader themes of colour trends and creative expression at TrendFEST 2023. Show less

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  Hemanas de Sangre

  Nov 2023 - Nov 2023

  Menu Food Experience Creator | Hermanas de Sangre Retreat

  In collaboration with Hermanas de Sangre, I took charge of crafting a memorable menu for a pop-up food experience during a 3-day retreat in the scenic Delta del Ebro. The retreat, titled "Rewilding the Feminine," was conceptualised, curated, and guided by Ainara Murillo (@ainaramurillo) and Lucía Argüelles (@luyogini).Concept and Key Ideas:This immersive retreat comprised four significant blocks:- MOVEMENT: Anusara® Yoga, Grounding, Birdwatching by Bike, Ecstatic Dance- ART: Journaling, Food Rituals, Art Talk, Group Creative Coaching- BREATHWORK: Pranayama, Shamanic breathing, breathing in movement, Ujjayi Breathing- CONSCIOUS NUTRITION: Plant-based menu.Menu Composition:The carefully curated plant-based and gluten-free menu embraced local and seasonal ingredients, with rice taking centre stage as a principal element in the Delta del Ebro. The culinary journey aligned with the retreat's theme, featuring a unique combination of savoury and finger foods as a welcoming gesture, followed by a menu experience inspired by the concept of "Period Poetry Dinner."Diverse Culinary Experiences:- Breakfast Buffet: A wholesome breakfast buffet prepared in-house, offering a delightful start to each day.- Takeaway Lunch: Served in jar form, providing convenience without compromising on taste or nutrition.Ritual Dinner: A special sweet treat preceded the guided meal preparation for the "New Moon Circle Dance" Ritual Dinner.- Farewell Brunch: The retreat concluded with a green liquid drink for breakfast and a carefully curated savoury brunch per plate, offering a final culinary treat.The Hermanas de Sangre retreat food experience was more than a menu; it was a journey through conscious nutrition, art, movement, and breathwork, aligning seamlessly with the retreat's theme of "Rewilding the Feminine." It encapsulated the essence of each moment, contributing to a holistic and enriching retreat experience. Show less

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  Alchemy Bali

  Mar 2024 - now

  As a Culinary Instructor at Alchemy Academy, I am honoured to collaborate with Lauren Lovatt in shaping the 2024 curriculum. Alchemy's mission is to ignite a passion for healthy living among students worldwide, empowering them to achieve enduring wellness. Our ethos transcends mere culinary techniques; it encompasses the essence of identity and mindfulness in the culinary journey.My objective is to equip students with the knowledge and tools essential to embolden the next generation of culinary artisans in the realm of plant-based nutrition and cuisine. Beyond imparting knowledge, my role extends to nurturing critical thinking and self-awareness, guiding students to trust their instincts and carve their unique paths.Teaching transcends instruction; it's about fostering introspection and empowering students to chart their destinies confidently. Through our meticulously crafted curriculum, including Raw Chef Certification Levels 1 & 2, and Cooked Levels 1 & 2, students embark on a transformative culinary voyage. Our content epitomises modernity, creativity, and hands-on practice, ensuring an enriching educational experience.Key Responsibilities:1. Develop and deliver engaging plant-based culinary lessons aligned with Alchemy Academy's ethos.2. Cultivate a supportive learning environment and provide personalised mentorship to students.3. Collaborate with colleagues to enhance curriculum content and teaching methods.4. Assess student progress and provide constructive feedback to facilitate skill development.5. Stay updated on industry trends and integrate relevant insights into curriculum content.Key Achievements:- Created and implemented the 2024 curriculum, incorporating contemporary plant-based practices.- Mentored students to pursue careers in plant-based cuisine, garnering positive feedback.- Expanded course offerings with specialised certifications, enhancing Alchemy Academy's reputation. Show less As a culinary trainer at Alchemy Academy, I led both the Raw Chef Certification Levels 1 & 2 and Cooked Levels 1 & 2 courses, teaching not only essential plant-based techniques but also fostering creativity, quick thinking, and personal development within a dynamic learning environment. Set amidst the lush surroundings of Ubud, Bali, these programs were designed to inspire, challenge, and elevate students' skills in the art of raw and plant-based cooking.Key Highlights:*Raw Chef Certification* – Level 1 & 2: Guided students in mastering raw vegan cuisine fundamentals and advanced techniques. Through hands-on classes, food demos, and expert-led workshops, students learned the essentials of healthy, raw vegan food preparation for personal and professional use. Emphasis was placed on joyful, mindful culinary practices that enhance lifestyle and career development.*COOKED Alchemy* Levels 1 & 2: Focused on foundational plant-based skills, flavour layering, fermentation, and advanced techniques that transform everyday ingredients into exceptional dishes. This journey into plant-based cuisine included skills from knife techniques to crafting stocks and sauces, challenging students to refine their intuition and discover their culinary voice.*Guest Lectures*:- Chef Arnaud Hauchon (Hervibore, Bali)- Marina Wilkis - "Zero waste Probiotic Beverages, Sustainable creation and Consumption"- Dewa Ayu Made - "The Connection between wild plants & our enviroment"- Benny Tempeman - "How to make Koro Tempeh"Throughout each level, I empowered students to create original recipes and menus, apply advanced plating and garnishing skills, and explore culinary innovation. By fostering a supportive and creative environment, I aimed to equip each participant not only with technical skills but also with the confidence and mindset to succeed in the evolving world of plant-based cuisine. Show less

  • Content Creator at Alchemy Academy (Bali, Uluwatu)

    Mar 2024 - now

  • Culinary Instructor at Alchemy Academy (Bali, Uluwatu)

    Mar 2024 - now