In my life, I have made decisions that have led me to work abroad to get to know cultures and languages other than my own. I have done this through the world of gastronomy (since 1997). In every restaurant and in every country I have encountered joys and difficulties, defeats and victories, and these have led me to become what I am today. I have worked side by side with wonderful people from other countries and with different stories. I've always felt a sense of pride working in teams and I've loved everyone but it hasn't always been easy and the way I loved wasn't always reciprocated in the same way. For example, I used to put myself in second or third place when it came to work in a team I was often ready to help my colleagues (positive). I also went beyond my duties and section / rang (mmmm). However, whenever I needed help I did everything to avoid asking for it ending up overloading myself and making mistakes (negative). In every workplace, I needed space or an ear to help me see what I was doing wrong and how to correct it, to take on board my concerns and observations. I saw that also the viewing of my colleagues regarding the workflow and the search for solutions were often ignored. When, during a briefing or a meeting, we tried to express opinions and observations, they were repeatedly (not always) dismissed with haste by the person in charge. Although it was not the fault of the managers or the bosses, it was clear that there was simply a lack of space, constructive use of language, and time suitable for the elaboration of individual and group solutions. Preventive support if we want and also a conversation on topics like what could go wrong or what could be done better. Sometimes just the need to be heard would have been a boost in morale.
With the years passing panic attacks, stress and abusive language started to show off and after some time they were accepted as part of the daily routine. I was very good at hiding my problems and I was also determined to do things my way. Between 2003 and 2005 I became depressed and I sought help this time through antidepressants (over two years for a total of 5-6 months) I started reading psychology books that I would peek at in bookshops. Later on, I tried consume of alcohol and drug abuse (the latter well known in the hospitality industry), especially in the period between 2010 and 2017 in Berlin, which I used as an outlet or a reward after stressful evenings and especially on weekends. For me, all this was a slow and irreversible escalation that was happening out of my awareness. It was only after I had hit rock bottom and the burnout, when I didn't recognize myself in my behavior at work or in my private life, that I decided to take a break from Gastronomy. I was telling myself "I can't go on like this, I have to change something". The truth was that I didn't know how. I think that when my intention to change was finally addressed, something inside me started to "work". I´ve finally decided to take a break from the restaurant business for some time and, after 2 months, I started going to spiritual places (Kabbalah Centre) and joining voluntary work in an artistic event for 4 days and that gave me the change in perspective that I didn't know I needed. I was able to see through different lenses and I´ve recognized what I love about working in restaurants: the rapport with the people, being at service, tasting good food and wine made with love. My mindset and how I was conceiving the gastronomy world before was gone in the wrong direction of criticism, expectation, jealousy, and dishonesty. I had a fresh new pair of glasses and I decided to start working again with a more proactive attitude than my last version.

Then in May 2018, I became aware of the practice of coaching through the Animas Centre for Coaching in London, accredited by ICF and ACC. I was so astonished how with just an introduction my life was getting a boost of energy, a game changer. So I took my best self out of the corner of my body cupboard and I decided to join the course. During the course I learned techniques and languages that allowed me to improve as a professional and as a human being, to know myself better. I have gained a greater awareness of what I can do and where I want to go in my life. Through a continuous transformation that is both exciting and frightening, but which I would not leave for anything in the world. Since then my focus has been on bringing coaching to restaurants, bars, and hotels. My vision is to improve the restaurant environment for the staff who work there through transformation. My journey is an example that can be an inspiration for some and a prevention for others.