I trained as a professional Italian chef at ALMA, the international school of Italian cuisine. Prior to this, I trained at Les Brigittines restaurant in the center of Brussels and at Senzanome in Sablon. My academic course was structured in two parts: a 5-month didactic period at the school, during which all kinds of activities took place, from practical cooking classes to oenology courses, followed by a second part of practical training, i.e. a 5-month internship in a restaurant recommended by the school. I worked for 5 months at the Oasis Sapori Antichi restaurant in Vallesaccarda, in the province of Avellino, in southern Italy. Following this work placement, I had to return to school to sit my final exams and receive my diploma.