About ME

MY CULINARY BIO

Hey guys!

My name is NATALIA RUDAKOVA, I am currently a full time Culinary Management student at George Brown College in Toronto, Canada, and that’s MY BLOG.

Before starting at GBC, I had had some previous experience in the industry, working as a Bartender in a family-owned Italian restaurant, “Gino’s”, and as a waiter in the catering company, “At Your Service”, in Oxford, UK. These experiences had laid an important stepping stone towards the decision to change my career, go back to school and study culinary skills.

Being a certified nutritionist and having a great interest in the area of plant-based cuisine, I would try to base most of the posts in my blog on these topics, or at least cover them partially, in each post.

I believe that EVERY HUMAN BEING HAS A BIRTH RIGHT FOR HEALTHY FOOD. A famous American nutrition author, Michael Pollan, had written: “The cook in the kitchen preparing a meal from plants and animals… has a great many things to worry about, but ‘health’ is simply not one of them, because it is given.1 Elaborating on this quote, I would like to talk about my cooking thinking. I believe that health is the most important thing to worry about when preparing a meal. Our food choices can influence greatly our overall health and wellbeing consequently. Health is the foundation, on which we build the house of our life. If the foundation is strong, our house has a better chance to be big and impressive, but if the foundation is weak, not even the most talented architect can build any notable house on top of that. That is my attitude towards life and health in general, and MY COOKING PHILOSOPHY. Whatever, you cook and eat must be primarily healthy. Healthy food is not a prerogative, but everyone’s fundamental right. It MUST BE ACCESSIBLE to everyone and everywhere.

Photo by Petr Sevcovic on Unsplash

I truly and deeply believe in the power of hospitality. I’ve witnessed numerous times myself, how hospitality alone wins over everything else, would it be the interior of the restaurant, or even the food quality itself. One is more likely to come again to an average quality restaurant, where he/she was treated with a smile and true friendliness, rather than to a high-end restaurant, where he/she was not treated so special. That is a fact, proven not just by myself, but also by a well-known restaurateur, Danny Meyer, who claims that IT’S ALL ABOUT HOW YOU MAKE THE CUSTOMER FEEL. YOU MUST MAKE CUSTOMERS FEEL THAT YOU’RE ON THEIR SIDE”2 by providing them with the best hospitality possible. And that is my personal philosophy in terms of hospitality as well!

Thank you for reading my CULINARY BIO, I hope you’ve enjoyed it and will follow along all my future posts!

Thanks, and keep it HEALTHY AND TASTY!

References:

  1. Pollan M. (2008) In Defense of Food: An Eater’s Manifesto. London, UK: Penguin Press.
  2. Meyer D. (2006) Setting the Table: The Transforming Power of Hospitality in Business. New York, USA: HarperCollins Publishers Inc.

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