Hey guys! My name is NATALIA RUDAKOVA, I am a certified professional Chef and a nutritionist, and that’s My culinary BIO.
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. When I was working on a Colorectal Cancer Canada project, I’ve learned that 50% of cancers are preventable and influenced by diets and lifestyle. That means that our food choices can influence greatly our overall health and wellbeing, and we should take it seriously.
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 become 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 and tasty. Healthy food is not a prerogative, but everyone’s fundamental right. It MUST BE ACCESSIBLE to everyone and everywhere.
Photo by Petr Sevcovic
In addition, I am a 51-percenter and I truly and deeply believe in the power of hospitality. In life, I’ve witnessed numerous times myself, how hospitality alone wins over everything else. A guest is more likely to come again to an average quality restaurant, where she was treated with a smile and true friendliness, rather than to a high-end restaurant, where no one gave any special notice of her.
That is a fact, that a well-known restaurateur, Danny Meyer, claims in his iconic book ‘Setting the Table’. He says: “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.
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Thanks, and keep it HEALTHY AND TASTY!
- Pollan M. (2008) In Defense of Food: An Eater’s Manifesto. London, UK: Penguin Press.
- Meyer D. (2006) Setting the Table: The Transforming Power of Hospitality in Business. New York, USA: HarperCollins Publishers Inc.