FREELANCE CHEF

www.chefunited.pl

I gained my culinar knowledge worlwide , Norway, Switzerland ,France and the USA, working in an international team in mountain chalets, restaurants, hotels and at sea on different types of vessels .

My career path began at the lowest level in my profession and led me to the position of Head Chef

At the same time, I manage my own consulting company, run culinary courses and I am a producer of online courses cooperating with the Udemy platform .

Helping restaurateurs to open and run restaurants from a management level. I arrange seasonal menu cards with calculations and recipes

In mean time I did working as a Private chef in Swiss Verbier and French Val d isere where I took care of families with children, preparing breakfast, tea time, lunch and three course dinner

also working in private residences through international portal „Take a chef „ where preparing casual dinners and provide catering for the yachts in the Gdansk Marina

I am fluent in knowledge of world cuisine, which I proved in my profession , where the menu is often very diverse due to the concept of serving dishes from cuisines from around the world.

I am punctual, truthful and trustworthy by nature. I am an esthete, that's why beauty and cleanliness are very important to me, that's why my dishes are served with attention to quality and details.

I am an open, discreet person, I can effectively perform my duties under the pressure of time and quality, which is extremely valuable and important as a Head Chef.

I invite you to cooperation.

For me, cooking is...

Passion , Love and secret land

I learned to cook at...

At sea,, hotels, restaurants

A cooking secret...

Secret prescriptions , secret condiments of my author dishes .

My menus

Vegetarian menu

STARTER

All inclusive

Beetroot carpaccio served with tofu cheese, rucola and roasted flakes almonds drizzled with clarified butter

Spicy ratatouille with lentils and chickpeas

FIRST COURSE

All inclusive

Baked portobello \ oyster mushroom rillet \ truffle cream \ caramelized figs \ marinated beetroot \ fried croissant

Tabbouleh - salad with bulgur

MAIN COURSE

All inclusive

Baked squashes \ roasted peppers \ white vegetable mousse \ truffle mousse \ peperonata \ basil sauce \ drizzled with extra virgin olive oil

Fried oyster mushroom \ cauliflower puree \ fried peas with chanterelles \ cumberland sauce

Vege burger \asparagus \ beetroot coutlet \ tomatoes\pickled onion \

DESSERT

All inclusive

Fruit carpaccio served with lime sorbet and honey sauce flavored with cardamon and cinamon

Bananas fried in caramel \ cherry sauce \ fresh fruit

Polish cuisine

STARTER

All inclusive

Beetroot carpaccio served with goat cheese, rucola and roasted flakes almonds drizzled with clarified butter

Beef Tartar with chopped red onion ,marinated cucumber, red Bell pepper and fresh egg yolk

FIRST COURSE

All inclusive

Champignon roasted with gout cheese / truffle creme fresh

MAIN COURSE

All inclusive

Duck breast marinated in red wine with fresh thyme served with cranberry sauce, a apple muss and polish dumplings fried on butter with fresh chopped sage

DESSERT

All inclusive

Steamed pear served with strawberry mus and chocolate sauce

Baked apple stuffed with white chockolade , cranberry and vanilla sauce

Italian cuisine

STARTER

All inclusive

Beef carpaccio with marinated mushrooms and flakes of Parmiggiano Reggiano

Antipasti - assorted of italian specialities ( parma ham, salami spianata piccante , artichoke , mini mozzarella cheese , capers , sun dried tomatoes etc )

FIRST COURSE

All inclusive

Classic spaghetti carbonarra with panchetta , egg yolk and Grana Padano cheese

Prawns fried on butter with fresh garlic ,chilli ,tomatoes and fresh chopped basil

MAIN COURSE

All inclusive

Salmon fillet served with italian vegetable caponata and pesto sauce

Gnocchi stuffed with goat cheese and truffles served with tomatoe sauce

DESSERT

All inclusive

Italian tiramisu flavoured with amaretto liquir

Fruit carpaccio served with lime sorbet and honey sauce flavored with cardamon and cinamon