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My journey began not in a Michelin kitchen, but at a food market in Rome—watching a nonna choose tomatoes like she was listening to them. That moment taught me something no textbook could: great cooking begins with reverence. I’m Dutch by birth, but I’ve spent the better part of a decade — practicing seasonal cooking and conducting cooking classes, working alongside local chefs, and learning the quiet discipline of Cucina Italiana. Along the way, I deepened my understanding of modern cooking technique through stages in Europe What started as a personal passion evolved into a professional calling.
After launching my own Mediterranean cooking website and consultancy —and discovering how deeply people responded to hands-on story-driven experiences—I realized something powerful: the demand isn’t just for classes and passionate food lovers. It’s for a replicable, profitable model that blends education, and boosts new businesses models in the niche of food, hospitality, and commerce.
Today, We Offer Two Paths
1. Culinary Consultancy for Entrepreneurs I work with restaurant owners, boutique hotels, and culinary visionaries who want to launch or scale a Mediterranean cooking school with integrated sommelier services. My consultancy covers:
- Curriculum design: Featuring the implementation of our proven consultancy model
- Wine revenue integration: Sommelier-led pairings that increase ticket value by 30–50%
- Lean operations: Kitchen setup, staff training, booking systems—no new build out required
- Marketing that converts: SEO, influencer collabs, corporate outreach
With a 95%+ success rate in client retention and profitability, this is a culinary business strategy—not just cooking instruction.
2. Private Dining Experiences For weddings, retreats, corporate seminars, and milestone celebrations, I bring the same philosophy to your table. We arrive, cook on-site, and weave a menu around your story—so you can be fully present with your guests.
“I wish I could recreate that meal I had in Tuscany.”
“I want to host a dinner event but need a chef.”
“How do I match wines like a sommelier?”
That’s when we realized: what people truly crave isn’t just technique. It’s connection—to place, to memory, to each other. And food, when made with care and shared with intention, is the most beautiful bridge. At the heart of everything is craftsmanship without ego. We help entrepreneurs scale thoughtfully—using proven methods to generate additional revenue that also tells a story. We’re not here to impress. Furthermore, we’re here to equip, guide, and collaborate—so you can build a culinary business that lasts.
If that resonates, we’d be honored to work with you.
— The Talks & Dishes Team Rome, Italy
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