Hello!
Hello!
Hello!
I'm a UX designer
I'm a UX designer
I'm a UX designer

My name is Gisella

My name is Gisella

My name is Gisella

and cooking is my hobby.
and cooking is my hobby.
and cooking is my hobby.

What about Gisella Gallenca?

“Even in the busiest kitchen, there’s always a point at the end of the day when you go home”.
Yotham Ottolenghi

“Even in the busiest kitchen, there’s always a point at the end of the day when you go home”.
Yotham Ottolenghi

My everyday life is a bit different from Yotam Ottolenghi’s quote – one of my favorite chefs. I don’t spend my days in a kitchen but in a very busy engineering company. In any case, yes… there’s always a moment, in the end, when I come back home. Coming home means finally being able to get into the kitchen!

My name is Gisella. On weekdays, I am a UX designer and I work in automotive projects. But as soon as I am free from work responsibilities, the apron and chef’s hat replace the business suit.

I started cooking when I was living abroad, thanks to a Japanese friend: we used to organize dinners for the expat community. She is excellent with food, especially with Middle Eastern recipes, which were the first ones I learned, followed by some delights from the homemade cuisine of the Land of the Rising Sun.

At that time, I didn’t even know how to fry an egg, and I used to help out in the kitchen by peeling potatoes. Meanwhile, I absorbed information. Once back in Italy, I started attending cooking and pastry courses.

Creativity and cooking: just my lifestyle...

Creativity and cooking: just my lifestyle...

Creativity and cooking: just my lifestyle...

It might seem unbelievable, but learning how to cook has changed my life. With great simplicity and naturalness, it has improved it! Knowing and using fresh ingredients has allowed me to make my eating habits healthier and save on expenses at the same time.

And all this without having to sacrifice – on the contrary, enjoying my meals much more, whether alone or with my family.

When I truly gained control over what’s in the pot, even my social life started being quite interesting… yes, I became the friend who effortlessly cooks everything for everyone! Guests are happy to come to my place for happy hour or dinner, and they don’t leave any leftovers in the fridge.

The tradition of themed evenings, started many years ago with my Japanese friend, continues…

About the courses I attended

Sushi
Workshop

2023Accademia FoodLab
(Torino)
~ coming soon ~

Sous Vide &
Low Temperature

2021Accademia FoodLab (Torino)

Basic Cooking Techniques
2nd Module

2018Accademia FoodLab (Torino)

Chinese Food
Workshop

2022 • Chef Alberto Demarchi
@Accademia FoodLab (Torino)
~ story on the blog ~

Advanced Pastry
Techniques

2019Accademia FoodLab (Torino)

Basic Cooking Techniques
1st Module

2017Accademia FoodLab (Torino)

Food Photography
& Food Design

2021Roberto Savio Ph.
@ StudioFood33 (Torino)

 

Basic Pastry
Techniques

2019Accademia FoodLab (Torino)

Bread Making Workshop
with Sourdough

2017Accademia FoodLab (Torino)

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