Who am I?

Hey there, reader! I’m Anete, an avid Gastronome.


Who am I and who is a gastronome?

I am originally from Latvia where still Soviet gastronomy memories are quite present, but my parents have always had a passion for travelling and discovering other cultures though food taking me with them everywhere they would go.

Cooking, washing the dishes and gathering fresh fruits and veggies from my grandparents’ garden are one of my most vivid memories of my childhood. Many of our relatives have small organic farms in the country side, so I have never been a stranger to food production, to local and seasonal.

I didn’t know a bachelor in Gastronomy was something that existed, but just when I was finishing high school, we discovered the University of Gastronomic Sciences in Piedmont, Italy. And so I also found out about Slow Food – good, clean and fair -, advocating and protecting small food producers, protecting food cultures and traditions, autoctonous plant varieties and animal breeds.

I knew at that moment that it was my dream to study to become a Gastronome

Slow Food

Slow Food is a global, grassroots organisation, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.
Since its beginnings, Slow Food has grown into a global movement involving millions of people in over 160 countries, working to ensure everyone has access to good, clean and fair food.
Slow Food believes food is tied to many other aspects of life, including culture, politics, agriculture and the environment. Through our food choices we can collectively influence how food is cultivated, produced and distributed, and change the world as a result.

What are some of the subjects a Gastronome should know about?

  • Botany
  • Food Chemistry
  • Nutrition
  • History of Food and Agriculture
  • Viticulture and Oenology
  • Food technology
  • Aesthetics
  • Semiotics
  • Economy
  • Food Law
  • Animal and Plant Production
  • Anthropology

A part from our classroom studies, each year was composed of five study trips, some where based in Italy, and others in Europe and in the rest of the world. The purpose of these study trips was not only to get to know some food productions better in close up, but to get to know other cultures through their traditional foods. Food is our identity, and to know others from a different culture is best done by getting to know the food traditions and sharing a meal.


As you can see, I didn’t study to be a chef. Cooking is only a very small part of what Gastronomy is. Diet and lifestyle, which are a part of it, are the most important risk factors in developing health problems, like heart disease or cancer. Global warming and climate change today depends on what and how we eat. History – exploring other continents was due to search of new ingredients, spices. Gastronomy is history, culture, ecology, sustainability, the present.


So what am I doing here on this webpage? As you might have understood, I love Gastronomy very much, I find it one of the most interesting subjects on this planet, I want to travel and explore, continue learning and to share this knowledge with the rest of the world!

We are what we eat, as what we put in our body will nourish our mind, soul and of course will make our organs function, so it is such an important subject.

So enjoy the reading, leave some comment, let’s strike up a conversation! Share your thoughts and experiences, your favourite recipes, your food traditions and culture, where you come from!

ExpertISE

Coffee, wine and tea expert

A certified Q grader working in the coffee industry for the past 7 years. I have had extensive training in sensory analysis. A professional at-home wine taster (just kidding), WSET level 2 certified in Wine. Tea Champion certificate from the UK Tea Academy.

Gastronome

BS in Gastronomic Sciences. Since I was little, I have been travelling all over the world learning about different food cultures, understanding their history and evolution. My bachelor thesis was about the Nutritional Transition of the Latvian diet before, during and after the Soviet Union, so I am interested in the cultural and historical impacts of people’s food choices and change of tradition.

Nutrition

Having studied this at the university and having worked in food education for a bit, you understand how little there is still know. One thing is clear though – health is not about counting calories, but about choosing local, seasonal, unprocessed wholesome foods and cook them properly.

Sustainability

In search for a more sustainable lifestyle, less trash, more recycling, trying to work out the whole conundrum of information of what actually is true and what is not. I try to do it at home, recycle, upcycle, I do this at work to finding the best product and packaging solutions, and educating people around me.

work Experiences

GREEN COFFEE BUYER AND EDUCATOR

2017 – Current

Project Management team for our specialty coffee Roastery, involved in aspects of marketing, management, strategy, etc. Coffee buyer in charge of choosing the most appropriate sensory profiles for us and collaborating only with sustainable sources. In charge of Green coffee and sensory training for clients.

R&D Coffee expert at Lavazza S.p.A

2014 – 2017

Green coffee quality control, scouting for new standards to include in the Lavazza green coffee portfolio. R&D on new coffee blends for the world-wide market. Sensory project manager. Sensory trainer for the production plants for the Quality Control teams.

Gastronomy Collaborate at Latvian Society of Cardiology

2009 – Current

I have been collaborating with them for many years on scientific papers and magazines on healthy lifestyle, food production, patient education. Author of many articles in Latvian magazines on healthy lifestyle.

Gastronomy history teacher at ALMA – International Italian Cooking School

2014

Accompanying Italian Michelin chefs in demo classes with the international students. Italian History of Gastronomy teacher for various foreign cooking school partners from Turkey, Malasia, USA, Brasil etc.

Let’s make something together.