Javier Medvedovsky

Javier Medvedovsky

Chef

I was born on a morning of the month of February in Buenos Aires, Argentina, in 1981. I was brought up in la Patagonia amongst cold, windy weather and the warmth of family love.
In 2001 I was given the professional certificate in Gastronomy and Culinary Arts by the Argentine Institute of Gastronomy (IAG) in Buenos Aires.
After that, I specialized as a baker and I studied Japanese cuisine, amongst other things.
From 1999 until 2005 I worked in restaurants of different styles: traditional Italian, Argentinian, South American, Basque, school canteens, catering companies, cutting-edge and signature cuisine and restaurants with three stars in the Michelin guide.
In 2004, after several messages and experiences in my life path, I became aware of the reactions of foods in our body. I felt a calling and started to change my diet, leaving apart refined foods and dairy products. Later on, I would stop eating animals. Changing my diet changed my life.
When I was going out of my country, I made a commitment with myself. I wanted to find the essential foods for the soul. In 2006, this search led me to come across the RAW FOOD world. A totally new Javier came up. I immersed myself in it and I felt the urgent need of sharing with others my own experience and spreading out the benefits of this life style, philosophy and medicine.
At the same time, I worked in several vegetarian restaurants in Spain, mainly in Barcelona.
In 2007 I studied with Mercè Passola, author of the book “Cocina Cruda Creativa” (Creative Raw Cuisine,) in which I also took part.
From then onwards, I have been engaged with the task of spreading out the RAW FOOD vision from a culinary, an artistic and a human approach. And I do it through our project, Espiritual Chef.
Metaphorically speaking, as a mission, I want to plant a seed in each being, and I want that seed to germinate awareness in the act of eating.

Gloria García Lerma

Gloria García Lerma

Coordination, production and interpreter

I was brought up surrounded by Andalusian olive trees and home-made food. I graduated in the field of languages (English, French and German) and have worked in the commercial-contracting area in the tourism industry for several years.
My interest in nutrition came up as part of my spiritual development. I believe our eating habits to have a major relevance in our holistic well-being, together with a positive thinking, our capacity to enjoy life, the practice of meditation and exercise, the fact of sharing with others and the development of our talents and intelligence. The RAW FOOD philosophy and diet remind me of these basic principles. They help me connect with Mother Earth and with myself. Each food holds a unique code written by nature: its shape, its colour, its smell, its texture, its taste… I cannot help but marvel at the wisdom of nature.
At Espiritual Chef I have the opportunity to keep learning and growing, while I share my vision of life and encourage people to connect to their inner selves and to bet for a healthy and happy life.