I dream of working in a cool restaurant abroad - where discipline is high and every dish looks like a little story. I save money, learn the language and collect inspiration from different cuisines of the world. I want to be next to a strong chef, grow faster and one day surprise guests with my menu.

I want to grow from a shift cook into a chef who knows how to lead a team and maintain quality without compromise. I dream of creating signature dishes, building my portfolio and one day opening a place where people will return for taste and warmth. At the same time, I’m not obsessed: pastry chef, catering, gastro tours - I’m ready to try new things and start over.

I’m 18, and I’ve already “registered” in the kitchen: the smell of garlic on my fingers, early shifts, sharp knives and heat from the stove. I work as a cook, make preparations, keep up the rhythm during rush hour and learn not to panic when orders fly in one after another. I have notes in my notebook, ideas in my head, and I am proud of every dish that comes out beautiful and tasty.

In my free time, I experiment: I try spices, come up with sauces, and look for new combinations of sweet and salty. I like to watch gastro shows, read books and analyze recipes step by step, like a construction set. Sometimes I go into coffee or baking - the dough, the aroma, the exact grams calm me down. I also love food markets and street inspiration and also do sports!