Photo by: Raina Stinson
About
Hi, I’m Giuseppina, an Italian chef and cooking teacher based in Provence.
I arrived in Provence in 2007 and started to work as a personal chef for very high-end clients who had their homes here in Luberon as well as with tourists.
In 2014 I started to give cooking classes, so I have experience in both domains.
Why I Love Cooking: Story of a Hungry Girl
Many people ask me how I learned to cook. The answer should be that my mother was great in the kitchen and always prepared delicious meals.
The truth is a very different one.
I have solitary memories of my childhood, coming home from school only to find it cold and with no one around. My mother was usually at work, and I have no recollection of my schoolday lunches. Dinners weren’t memorable either…
On Saturday nights, however, we always made pizza. And I loved Sunday lunch, too, after coming home from Mass… I still find myself smiling when I think about it.
Mom used to make stewed chicken with polenta and potatoes, a cake, or any other comforting food. The steam from the pans covered the windows on winter days, the room was warm and cosy, and a sense of feast and joy filled my heart.
I believe that’s how food became connected with festive feelings for me. It also drives my way of cooking - the happiness of being together, sharing thoughts, and laughing.
Photo by: @Claireemmaline
“Even the most straightforward meal can be memorable when shared with loved ones.”
Provence & The Day I Became a Chef
Years ago, during a time of big changes in my life, I started spending some months in France while trying to figure out what to do next. I knew I was a good cook, so I hoped to work as a private chef.
That day arrived by chance. My boyfriend, at that time, was working for Pierre Cardin, who asked him if he knew someone who could cook for his friend. And yes, you guessed it, it was me. The friend was one of the heads and heirs of Hermès, the luxury firm in Paris.
The first day I cooked for him, I received a standing ovation from all the guests. It was at that precise moment in time that I knew I would become a chef.
Contact
New edition! I reviewed the two ebooks, corrected errors, made the layout more fluid, and changed some photos. It’s been long labour and I’m happy with it.
For those who purchased the old edition: you’ll receive the new one for free. Thank you to all of you, it means a lot to me and will help me to produce more.