Hobbies
I train krav maga and hold 4 diplomas with kmscotland.
I love to watch rugby but haven't played since school! When an international is on I support Scotland where I grew up and Wales where my family originally comes from. When Scotland play Wales I get a little confused and twitch a lot.
I love walking in the hills especially in Mallorca where Puig Mayor (about 100m higher than Ben Nevis in Scotland) and the Camí de S’Arxiduc are my favourite stomping grounds.
I love travel and food but these are both covered by my job!
I build and fly radio controlled aircraft, I much prefer the flying part to the building...
Family
I have a 10 year old daughter called Maia. I have been away working for most of her life but she forgives me whenever I get back and besides, while I am away she loves to see me on Skype.
Food Philosophy
I believe any chef must not just have one speciality but be able to turn their hand to any type of cuisine. How much more exciting life is when we can have Thai food one night, Basque the next, then maybe Italian for lunch followed by Morroccan dinner and so on. Culinary life needs never get boring...
However if someone should ask me what cuisine moves me the most I would launch into a long (and probably a little boooring) spiel about the New Basque cuisine movement started in the late 70s by the great culinary grandfather Juan Mari Arzak and followed by some genius disciples like Martin Berasategui (3 Michelin stars) and Andoni Aduriz (Mugaritz the "4th best restaurant in the world")
Combining the highly artistic presentation of the French "Nouvelle Cuisine" movement with more realistically sized rustic portions with traditional Basque expertise in flavours has proved to be a huge success and the highest concentration of Michelin starred restaurants in the world is around San Sebastian.
I am lucky enough to have family in the Basque country (some live next door to Berasateguis place in Lasarte!) and once a year if time allows I make my pilgrimmage to eat and learn from the masters. Also of note are the bars in la parte vieja where awe inspiring tapas or "pintxos" are heaped on every bar and the idea is that you can just help yourself. The French go there to eat, its that good.
Sadly, it rains every time I am there.
I train krav maga and hold 4 diplomas with kmscotland.
I love to watch rugby but haven't played since school! When an international is on I support Scotland where I grew up and Wales where my family originally comes from. When Scotland play Wales I get a little confused and twitch a lot.
I love walking in the hills especially in Mallorca where Puig Mayor (about 100m higher than Ben Nevis in Scotland) and the Camí de S’Arxiduc are my favourite stomping grounds.
I love travel and food but these are both covered by my job!
I build and fly radio controlled aircraft, I much prefer the flying part to the building...
Family
I have a 10 year old daughter called Maia. I have been away working for most of her life but she forgives me whenever I get back and besides, while I am away she loves to see me on Skype.
Food Philosophy
I believe any chef must not just have one speciality but be able to turn their hand to any type of cuisine. How much more exciting life is when we can have Thai food one night, Basque the next, then maybe Italian for lunch followed by Morroccan dinner and so on. Culinary life needs never get boring...
However if someone should ask me what cuisine moves me the most I would launch into a long (and probably a little boooring) spiel about the New Basque cuisine movement started in the late 70s by the great culinary grandfather Juan Mari Arzak and followed by some genius disciples like Martin Berasategui (3 Michelin stars) and Andoni Aduriz (Mugaritz the "4th best restaurant in the world")
Combining the highly artistic presentation of the French "Nouvelle Cuisine" movement with more realistically sized rustic portions with traditional Basque expertise in flavours has proved to be a huge success and the highest concentration of Michelin starred restaurants in the world is around San Sebastian.
I am lucky enough to have family in the Basque country (some live next door to Berasateguis place in Lasarte!) and once a year if time allows I make my pilgrimmage to eat and learn from the masters. Also of note are the bars in la parte vieja where awe inspiring tapas or "pintxos" are heaped on every bar and the idea is that you can just help yourself. The French go there to eat, its that good.
Sadly, it rains every time I am there.
Other Achievements
I have had recipes published in Luises "Cruising through the flavours of the Med"
For more information please see:
Valentina pugliese
[email protected]
+39 081 96 33 96
For more information please see:
Valentina pugliese
[email protected]
+39 081 96 33 96