by Rafaela Thomé

Catalunya was in the begining, just another destination with a group of strangers interested in gastronomy.

Tasting one of the best olive oils in the world under centuries-old olive trees, knowing the process of planting saffron, experiencing orthomolecular cuisine, entering the home of renowned chefs and simply receiving the best in hospitality were some of the script.

The lived experiences served as inspiration and motivation for my career transition. I got the Food Safari’s Vibe.

From advertiser professional to cook and blogger specializing in affective cooking. This transformed me!