This is Carol

MY STORY

A few years ago, I was challenged with an unusually chaotic and stressful period in life, both personally and professionally. Unfortunately this continued for too long, until I was no longer able to function as I always had.

Struggling with pain, memory loss, an inability to focus and many other uncomfortable symptoms – I was eventually diagnosed with severe fatigue syndrome and spent over a year away from work and life as I knew it, simultaneously trying manage an overwhelming sense of panic and failure. I had reached a point where almost everything that defined me as a person, everything that I thought was important, needed to be re-evaluated. I began to reflect on what we do with our energy, how we prioritize and measure personal value and how that is connected to performance and success.

It was a painful and difficult, but extremely educative journey. I emerged with an insight and an understanding I didn’t have before. Inspired and passionate about helping others to be healthy and personally sustainable. I had learned the importance of identifying and managing stress and creating space to reflect and recharge. With this grew a true sense of urgency to make a difference. To help others avoid the mistakes I myself had made. To learn from what I had learned.

From this sense of urgency, Events by Carol was created.

THE CUISINE CONCEPT

I strongly believe in a holistic approach to a healthy lifestyle, which also includes when, how and what we eat. We should not need to choose between healthy or delicious. Food can and should be both! And while we’re at it, why not also beautiful to look at and deeply nourishing?

This strong belief is the reason why I do all the cooking for the retreats, events and conferences hosted by Events by Carol. I also arrange mindful cooking workshops several times per year.

I am a certified Retreat Chef and originally learned to cook by eating delicious food and being interested in where the different tastes and textures came from. I love using lemon, garlic, rosemary, tomatoes, onions, parsley, mint, chili and an abundance of fruits, vegetables and other delicious and healthy ingredients when I cook.

My Greek/Lebanese mother was an amazing cook with recipes from Greece, Lebanon, Italy, Iran, Thailand and many of the other countries we have visited and lived in. I am very grateful to have been so influenced by her unique cooking skills.

I cook intuitively, following what feels right at different times of the year and inspired by things I see at the market or in the shops. I often hear that my food feels healthy, but still delicious, that it’s cooked with love. And it is. I cook with focus and passion, I follow the seasons, colors, tastes and textures and if you shop where I shop you may find me lost in thought by the vegetable or fish stand. Silent, thinking, feeling and mentally tasting. Letting the idea of what to serve, and how to present it, form in my head.

I have been asked countless times to write a cookbook, and one day I probably will… Until then, I hope I have inspired you enough to want to come and have a taste!