Cooking has always been more than preparing food for me - it is a form of expression and a way to connect with people.After 25 years as a chef, shaped by different kitchens, travels, flavors, and countless hours of practice, I have developed my own culinary language. With time, I came to realize that I don't only want to create food - I also want to pass on what I have learned.Today, sharing my knowledge and passion feels like a natural next step. Through my classes, I want people not only to learn how to prepare sushi and Japanese food, but also to understand the techniques, ingredients, and details behind it. For me, teaching is about sharing experience, inspiring others, and simply passing on what I love.