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Allow me to introduce myself – I am Italian, and naturally, my culinary roots are deeply embedded
in the rich tapestry of Italian and Mediterranean cuisine.
Over the past years, my culinary journey has predominantly revolved around seafood, as I've had
the opportunity to work in various restaurants and hotels situated along the shores. I've also
successfully ventured into the realms of meat, vegetarian, and vegan cuisines, collaborating with
international chefs both in Italy and, for the past three years, in Ticino.
My professional background includes certifications in HCCP, Barman, Sommelier, SAB, and REC.
I've held positions of responsibility such as Chef de Partie and Chef specializing in first courses.
My career began with the establishment of small dining venues, and later I diversified my skills by
initially working in the fish market to familiarize myself with products, and subsequently in the
produce market.
I've honed my expertise in crafting handmade fresh pasta, including cappelletti, ravioli, cappellacci,
gnocchi, strozzapreti, tagliatelle, etc., using various types of flour. Before my culinary experiences,
I delved into entirely different sectors such as air and water purification systems, providing me with
knowledge in hydraulic and electrical systems, carpentry, and masonry.
As hobbies, I have a passion for music and horseback riding, although it has been a few years since
I last rode.
At the age of 65, I am still eager and open to embracing new challenges.
I am available for further details or an interview at your convenience.
Sprachen
Gesprochene Sprachen
Englisch: Fließend
Französisch: Fließend
Italienisch: Fließend
Deutsch: Grundkenntnisse
Spanisch: GrundkenntnisseMehr Infos zu meinen Sprachinteressen
Migliorare tedesco e spagnolo improve deutch and spanish
Bereiche, die uns interessieren oder in denen wir anderen etwas beibringen können
Interessiert uns:
Betreuung von Tieren
Bereits etwas Erfahrung vorhanden
Gartenarbeiten
Heimwerker- und Bauarbeiten
Handwerkliche Arbeiten
Mithilfe auf einem Bauernhof
Ökoprojekte
Hausarbeiten
Karitative Arbeit
Sprachen
Hilfe mit Computer /Internet
In der Lage, anderen etwas beizubringen:
Zubereiten / Kochen von Mahlzeiten für die Familie
Tourismus / Gastgewerbe
Unterrichten
Was könntest du arbeiten?
Allow me to introduce myself – I am Italian, and naturally, my culinary roots are deeply embedded in the rich tapestry of Italian and Mediterranean cuisine.
Over the past years, my culinary journey has predominantly revolved around seafood, as I've had the opportunity to work in various restaurants and hotels situated along the shores. I've also successfully ventured into the realms of meat, vegetarian, and vegan cuisines, collaborating with international chefs both in Italy and, for the past three years, in Ticino.
My professional background includes certifications in HCCP, Barman, Sommelier, SAB, and REC. I've held positions of responsibility such as Chef de Partie and Chef specializing in first courses. My career began with the establishment of small dining venues, and later I diversified my skills by initially working in the fish market to familiarize myself with products, and subsequently in the produce market.
I've honed my expertise in crafting handmade fresh pasta, including cappelletti, ravioli, cappellacci, gnocchi, strozzapreti, tagliatelle, etc., using various types of flour. Before my culinary experiences, I delved into entirely different sectors such as air and water purification systems, providing me with knowledge in hydraulic and electrical systems, carpentry, and masonry.
As hobbies, I have a passion for music and horseback riding, although it has been a few years since I last rode.
At the age of 65, I am still eager and open to embracing new challenges.
I am available for further details or an interview at your convenience.
I am Anne-Marie Giles, a multilingual individual of 54 years and a proud mother to two children
aged 24 and 29.
I’m proficient in Italian, French, and English, with a working knowledge of German and Chinese.
For the past three years, I've called Switzerland home, sharing my life with my partner Maurizio.
Our shared desire is to explore the world not merely as tourists but as integrative travelers,
seeking to immerse ourselves in diverse cultures and connect with local communities.
In January 2024, we have the delightful opportunity of three weeks available for our travels.
Our penchant for embracing nature aligns with our experiences in agriculture and permaculture.
I've cultivated a deep understanding of tending to the land over the years. For 13 years, I diligently
cared for a one-hectare plot of olive trees, vineyards, fruit orchards, and a bountiful vegetable
garden.
This nurturing process involved ecological practices like pruning, soil care, and harvesting
management.
My journey led me to co-initiate an inspiring ecovillage project in Saludecio, Italy, where, alongside
seven close friends, we envisioned a communal lifestyle immersed in permaculture principles.
Over two transformative years, we devoted ourselves to revitalizing 8.5 hectares of abandoned
land, rejuvenating neglected olive trees, and commencing the restoration of an ancient
farmhouse. Our collective efforts were complemented by training sessions at other ecovillages,
honing our conflict resolution skills and decision-making abilities.
Regrettably, my departure from the project was necessitated by my mother's illness. Since 2021,
Maurizio and I have embraced life in Vallemaggia, a picturesque mountain village, where we work
in a local restaurant.
Beyond my agricultural pursuits, I find immense joy in teaching Taijiquan and Qigong, disciplines
I've been dedicated to for a decade. Collaborating with various gyms, I've had the privilege of
sharing my passion for martial arts while instructing in these ancient practices.
Alter
65 & 55
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