Vera'sKitchenJournal

At first, I just cooked, a lot. Then knowing how to make something stopped being enough — I wanted to understand why it worked the way it did. What happens to food in a pan at different temperatures. How fermentation changes flavor. How travel introduces us to new ingredients, and through food, to the culture of a new place.

And the more I learn, the deeper I want to go.

That's why, at some point, my own small kitchen stopped being enough. I wanted to be inside a professional one — to watch how other people work, to soak in that atmosphere, to ask questions and slowly build my own understanding.

I'm learning through internships, books, countless mistakes, and many loaves of sourdough bread.

I don't have all the answers. I'm here because I'm simply very curious about the culinary world. I suppose you could call me a food enthusiast who's had a taste of professional kitchen life.

Cooking has become something much bigger than just making dinner. It quiets my restless mind, gives rhythm to my days, and constantly reminds me that the most valuable things rarely happen quickly.

That's how Vera's Kitchen Journal came to be.

This is my personal culinary journal — a place for recipes, experiments, photography and cooking notes. A space where I keep my discoveries, observations and favorite flavors.

And if any of it ever makes you cook something new, or grow curious about an unfamiliar ingredient — then all of this exists for a reason.