MARTA SALA GIRALT
I live the kitchen with passion, a space of creation
and presence from simple elements: local and seasonal foods, mainly of plant origin and grown in a way that is respectful and sustainable with the environment.
I bet for the elaboration of dishes adapted to the individual needs and the season of the year in which we are.
I am also interested in nutrition being rich in nutrition and balancing at the body, emotional and mental levels.
I love the combination of tastes, colors, and textures when making a dish and at the same time enhance the real taste of each of the elements that make it up.
The workshops I teach are a space of sharing , of proposals and discoveries, where curiosity is welcomed and the listening of oneself is very well received: making the act of cooking and eating a moment of nourishment in many aspects.
I like to say that how we relate to food is how we relate to and in life.
Education: Biologist, Master in Organic Agriculture, Professor of Natural and Energy Cooking, in training as a Dietitian, Gestalt therapist.