My journey

I was born in northern Poland, spent my childhood in Morocco and my adult life in Switzerland. These different cultures have inspired my vision of the world and my cooking of course! Above all, they have given me a taste for discovery, contact with others and an inner strength based on adapting to life's movements.

Today, I am the creator of the "cooking on a campfire in the great outdoors"experiences, a teacher of nutrition education, and a self-taught cook with a passion for cooking and culinary photography. These different activities reflect my professional and private background: I worked for several years as a project manager in human resources and developed in parallel my passion for cooking and photography.

I am also an outdoor enthusiast; a family heritage thanks to my nomadic parents, but also and above all a passion for the mountains and their way of life, an essential component of my balance.

On this site, it is a little of this life journey that you will find throughout the pages: recipes tested and approved by my family, (always hungry but never compromising on quality) outdoor cooking events and finally my taste for transmission in a good mood!

Follow my culinary (and other) adventures on my Instagram account, come join me to cook a menu together over a fire pit, or else, write me a message, just to say hello. I will always be happy to hear from you.

There’s always that moment when summer turns into nostalgia. Fortunately, there’s always a way to hold on to a little bit of it—thanks to sun-dried tomatoes, in particular. The day I open that jar, I’ll speak with my hands, I’ll say “ciao ragazzi” instead of a simple “hello,” and my toast will be called bruschetta. Oh yes… The recipe is at the end of the carousel! Figs are pairing with the last of the eggplants, the zucchini are as pretty as ever, and I picked my second (and final) cucumber… And then I also bottled up the sunshine. Few things are as sunny as a jar of sun-dried tomatoes in olive oil. With herbs and garlic, please! Almost three hours in the oven—which we can finally turn on without melting on the spot! At 100 degrees, just to sun-dry them, not to dry them out. You’ll need: two kilos of tomatoes that aren’t too big, a generous amount of olive oil, 1 teaspoon of sea salt, a good pinch of sugar, and a few cloves of garlic. Full recipe on the website. You, too, will be able to let your hands do the talking 🤌
Basketball team or Birkin team? It could be both… but not at the same time 😂