Sara Vande Velde | BELGIUM

My name is Sara. I studied Molecular Nutrition and Toxicology at Wageningen University, where I did research on the topic of intestinal microbiota as part of my MSc thesis. After this technical experience, I let go of the natural sciences and did my internship at FoodWIN, an NGO that aims to prevent food waste. After graduating, I wanted more hands-on experience with food. I was an intern in an artisanal sourdough bakery, and a package free store. I fell in love with craftsmanship, good bread and local produced ingredients. Currently, I ferment and cook for a job, as part of the Brussels-based small-scale company Fermenthings. Next to that, I write for the Belgian/Dutch food magazine TUMMIE, and enjoy gastronomy and visual arts.