Being successful in today’s world of gastronomy demands both a high level of culinary skills and an awareness of business insight from industry professionals.

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Chef Sandra Reit

Chef Sandra Reit

Chef Instructor

Sandra Reit completed the Culinary Arts programme in Lisbon, Portugal. Since the beginning, she knew she wanted to work in kitchens that were concerned with their carbon footprint, waste management, as well as the quality and origin of their ingredients. After graduation she worked both as a Chef and Pastry Chef, always promoting in her dishes the usage of local, organic and seasonal produce.

 

For the past 3 years, she has also been teaching sourdough bread baking classes, out of the need to share her knowledge and empower her students to bake bread at home.