Yet another food blog

Yet another food blog. Do we need it? I don’t know. But I know that it will be a lot of fun for me. Some kind of playground. I love eating. I love good food. And I love talking about it. Now, I’ll take my chance.

It is hard to describe my way of cooking in one sentence. I like different cuisines from all over the world. It is not unusual for me to have a German meal on one day, an Italian one on the second day, and a Chinese one on the third day. However, I do not like combining all these influences into a single meal. Fusion might be a big chance to solve our energy problems in the future, but I think that we should be rather careful in fusioning cuisines.

I really like culinary classics. Meals that our grandmothers (i.e. grandmothers from all over the world) already knew. However, this does not mean that I am stuck in the past. I am constantly trying to improve these classics. Without distorting them.

I do like a scientific approach to cooking. Being a physician, this is only logical for me. Knowledge of the physical and chemical processes that happen on your stove can truly improve the quality of your meals. But I also believe that “molecular gastronomy” is only a tool, it is not an end in itself (the Ferran Adrià style).

If I had to describe my cuisine in only one word, “straight” would probably be it. Or “plain”. The basis of a good meal is good products. Cooking means highlighting these products, not distracting from them.

If you share my passion on food, I invite you to follow my blog. Be a part of my culinary adventures. Welcome to “no added colors and preservatives”!


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