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Maiko Navrozashvili
It was May 2013, when I took my first professional steps in cooking and enrolled in the Culinary Academy. My life before culinary was going through a completely different path of accounting and bankin ... See More
It was May 2013, when I took my first professional steps in cooking and enrolled in the Culinary Academy. My life before culinary was going through a completely different path of accounting and banking jobs. However, from the very moment of taking my place at the Academy kitchen desk, I felt that all those numbers, accounts and banks were not my thing at all. My grandmothers cooked delicious food and perhaps, I have inherited my immense love for culinary from them. After graduating, I worked for the "Terassa" restaurant and have experienced that challenging and amusing responsibility of being a cook. Then I moved to "Le Gateau". Currently I'm enjoying an extremely interesting period at Bioli – where I'm more oriented towards healthy cooking. See Less
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It was May 2013, when I took my first professional steps in cooking and enrolled in the Culinary Academy. My life before culinary was going through a completely different path of accounting and banking jobs. However, from the very moment of taking my place at the Academy kitchen desk, I felt that all those numbers, accounts and banks were not my thing at all. My grandmothers cooked delicious food and perhaps, I have inherited my immense love for culinary from them. After graduating, I worked for the "Terassa" restaurant and have experienced that challenging and amusing responsibility of being a cook. Then I moved to "Le Gateau". Currently I'm enjoying an extremely interesting period at Bioli – where I'm more oriented towards healthy cooking.
See More See Less