The secrets from the Chef & Sommelier

Culinary medals for what?

2026-10-23T13:35:54.962+02:00

Dear all, my friend Alan was writing a post on culinary medals, and I want to ad my view on this topic

So let's start with this for me absolute ridiculous way of how some private associations and guilds are giving out medals for nothing or some you need to pay for like the world MasterChef society that charges you a couple of hundred quid for a medal worth absolutely nothing and you don't need to prove any skills.

This phenomena is mostly common in culinary handicapped regions like middle east, eastern Europe, Africa and Latin America where some chefs looks like Christmas trees and can't cook a decent risotto for shit, unfortunately this is what the public things and I think throughout my travels I have meet the worst kind, totally without basic knowledge and call themself master chef, what a joke.

I do have some of these medals somewhere but all without value for nothing, but what I do have is the honorary lifetime worldchefs Avard medal that I trolly appreciate and feel humble to have received for my work as a board member.

If you look at the certificate below you will not find a name of any of the world president or chairman, what kind of joke is this? what is this worth? this is just an example and there is hundred of suspicious groups like this, what is your take on this?

All these obscure countries have food traditions for sure and should be taken care of but please, don't call yourself MasterChef if you don't even know the basic skills.

Below is a photo of me taken from internet and they never asked och provide any explanation, even the country of origin is wrong, this kind is circulating around just to give this people some culinary weight that they cannot provide themself, do I care, yes, I do but can't do much about it, people who know they know.

Bright future and junior culinary brightness

2026-10-22T12:35:13.613+02:00

You know when you sometimes meet people that you instantly like and find ambitious, creative, humble and bad-ass talented? all thin imbedded in this young talented Serbian pastry chef that I had the pleasure to judge last week, I could pay for these desserts over again in any high-end restaurant in the world, fantastic!!

I can't wait to see what she and her National Serbian junior team will accomplish in the upcoming culinary world cup end of November, I will be there supporting and more from this event later.

Bravo Sef!!

Open Balkan 2026

2026-10-19T09:43:59.366+02:00

I am back from another amazing adventure in my home country of Serbia and the 2026 edition of Wine vision and Open Balkan culinary competition for the 5 th year in a row.

First thing is that I love the opportunity to invite judges to explore Serbian culture, rakija, history and food and this year's lineup was fantastic with Daren from Malaysia/London, Danny from Wales, Daniel from Germany, Jimmi from Sweden, Alan from France, Justinus from Lithuania and Gianluca from Italy, how lucky and fortunate I am to have chef friends like this from the global culinary scene and I feel humble that they took the time to come to Serbia.

The whole idea here is to not only compete but also to mentor young local chefs and give them feedback so they can raise the bar and become the best they can in the region and the world, many competitors have been competing several years now and you can clearly see that the feedback is paying off and they raise to the occasion this year again, excellent work and I cannot be more proud of the young Serbian chefs.

To spent time with chefs is always different on another strange level, we can talk about food, analyze, adapt and also enjoy with ease, chefs are really easy to satisfy even if people think differently and that's the power of the white jacket, like the 3 musketeers but many more.

This would not be possible to organize without my brother Nikola from Junior chefs club Serbia who without his passion and determination non of this could happen and a big shout out to him.

Brate ti si najbolji!!

And to my lovely wife, thank you for being with me in Belgrade, love you.

Culinary team of Singapore at IKA

2026-10-05T15:29:57.429+02:00

I was just daydreaming and start to think of my time in Singapore and the decision we made to send a team to compete at the culinary Olympics in Stuttgart in 2020, what a fun time this was and all the preparation around it with trainings and tryouts, what a great team it was with talented chefs from my unit that put so much time on their own to stay top of things, I will always cherish this adventure and sweet memories.

Yes the team ended up with a silver medal

Majulah Singapura

My military days

2026-09-29T14:40:16.395+02:00

Many of you don't know that I was in the Swedish military for more than 20 years, I started at 16 with the FBU young junior academy until I did my military service at T4 1984 as medic for 15 months focusing on PJ missions and trauma battle wounds, I learns so much that I still today have this in my backbone.

After my conscript time I went to do my officer training to be a lieutenant with specialty in CQC and did this for like 10 years + my ambition was never to be a high rank officer sitting behind a desk, I always enjoyed much more to be a member of the gang out in the real world, I miss this a lot.

To be part of a strong brotherhood is hard to describe but you who knows, knows what I'm talking about

Here with my beautiful wife

Vis Et Honor

Gibanica or cheese pie from Balkan

2026-09-22T14:55:37.050+02:00

Gibanica is one of the most recognizable pastry dishes from the Balkans, whether served on festive occasions or as a comforting family snack. In Serbia, the dish is eaten as breakfast, dinner, appetizer and snack,and is often consumed at traditional events such as Christmas, easter and Slava.

Gibanica is a traditional Serbian cheese pie made with delicate layers of filo pastry and a rich filling of white cheese, eggs, and dairy products such as sour cream or yogurt. Baked until golden brown and beautifully crisp on top, this beloved Balkan pastry is known for its flaky texture, creamy interior, and comforting homemade flavor.

The name Gibanica is believed to come from the Serbian verb gibati, meaning “to fold,” “to shake,” or “to move.” The name reflects the traditional method of layering and arranging thin sheets of dough to create the pastry’s signature texture.

At its core, Gibanica is made from simple ingredients that come together to create a remarkably satisfying dish. The filling typically combines crumbled white cheese, eggs, sour cream or yogurt, and a small amount of oil or butter. Many traditional recipes also include sparkling water, which helps create a lighter filling and contributes to the pie’s soft, airy texture.

I do mine as called guzvara which means that I don't layer mine, I dip the pastry in to the egg-cheese mix and just layer and fill up the tray, faster and much easier to make.

Traditionally its made in a round large pie form but I do make mine in square, the shape doesn't matter really, take whatever you have and here is a simple recipe that I use.

4 egg

500 gram white cheese of any kind

200 gram of yogurt or sour cream

100 gram of sparkling water

1 teaspoon baking powder

salt to taste

1 pack of filo pastry

mix everything in a large bowl

Dipp 1 filo sheet at a time and arrange in the baking dish that you have

the last sheet should go on top as a cover and brush some oil on it

bake at 180 degrees for 35-40 minutes until nice color

Thai priest tattoo adventure

2026-09-16T15:42:58.104+02:00

A few years ago, I spend some time with a Thai Buddhist priest in his home outside Bangkok, this was on recommendation from a Thai friend who was tiered of me asking all these questions about Buddhism why, who, where, howe come, I wanted to know as I am born curios.

To spend time with him was very expiring and full of new insights not only of Buddhism but also from various religions like Taoism, Confucianism and also different aspects of Indian religions, super cool and very educating with new wisdom for myself, such an inspiring person and I could spend so much more time just to have interesting discussions around many different topics, mind blowing.

You who know me also knows that I am not religious in normal since as believing in books written by humans guided by whoever, this is no go but I do believe in higher powers and in universal power that do have impact in all human life, some people find solutions and absolutions by defining a god and some of us do not need it to still pray and believe, what is your opinion regarding religion? share with me.

One thing that I still have on me is the Thai prayer tattoo where chanting and prayers was part of the process when performed with a sharp bamboo stick and hammered into my skin- NO PAIN AT ALL and this is absolutely crazy, all my other tattoos I still remember the pain but this one nothing, I cannot explain why and how but I'm happy to have this as a reminder of this guy.

China adventure 1

2026-09-15T14:07:33.911+02:00

I travel a lot and have meet chefs from many places with their own history, challenges and future dreams but have to say that Chinese chefs are from another planet, extremely curios, knowledgeable, determinate to do their best and also very humble, I love to work with Chinese chefs and somehow wish to end my career in China, how cool wouldn't that be!

I was invited by the Chinese government to do 3 special private dinners to celebrate 70 years of peoples revolution and also some masterclasses at the culinary collage of Beijing (another story later)

This trip was amazing and even better because they invited my wife Christina to join me and explore Beijing on her own, she was really touring around while I was doing my thing, lucky her.

The venue is the former Belgian embassy property in center city that was taken over by the government years ago and is now the playground for male population where they can bring party girls nobody knows about, not even the taxi drivers know about this address, very cool indeed.

In the compound is a beautiful garden, very big manor house and other budlings for staff, security and so on, with own canteen and living quarters.

The main building has a super nice lounge areas of curse and a very nice kitchen that serves the small restaurant, exclusive table wear but in totally different style that we are used to, sometimes very tacky!

The local team was magnificent and so nice to work with, this is my Chinese team every time I go back for more adventures.

What do you think of the menu I provided? let me know in your comments.

XieXie

Dinner last year at Capitol Club

2026-09-09T13:19:29.423+02:00

How time flies so fast, last year in September I did a dinner at the Capital Club in Nairobi, this is a high-profile members club in beautiful setting over 4 floors with great view over Nairobi skyline.

I was super happy to be asked to cook for a bunch of guests including my wife!! I love it and a few other persons that I know of.

The menu was created as a memory lane throughout countries that I like but unfortunately my original plan of 14 curses was cut down to 6 only, but well it turned out pretty well anyway and I gave many Kenyans a challenge with some of the flavors they are not familiar or used to,

Overall, the dinner went well and I hope to be invited back some day

Asante

Time to vote them out - Du gamla du fria

2026-09-03T15:53:49.781+02:00

Yesterday as I am currently in Kenya I went to vote for the parliamentary election that all free and democratic people take for granted, its not like this everywhere as we all know and corruption is very present in many world countries.

I do appreciate to live in a democratic country but not full of stupid people in our government who encourage 3 world people to use the system that was not built to host them, a total F up

As a true Swede I took the opportunity to vote at the Swedish embassy in Kenya not to miss out on this, well at the embassy I had a chat with the staff there and asked how many voters they were expecting, she told me around 5500-6000 voters !!! I said WHAT how is this possible? then I asked how many Sweds live in Kenya, the reply was around 150, so what is the rest?

All the rest is Somalis that obtained Swedish right to live in Sweden and by facto have the right to vote, they all get governmental money support but live in Kenya and make so called business here, this is totally absurd that we as country accept this and keep this kind of people using the system,

We have failed as country for sure by letting foreign people using taxpayers' money to support them like this,

Its time to take a stance like they do in Finland, Polen and Denmark, start sending back and revoke all residencies from people who cheat the system.... I am truly pissed off.

Du gamla du fria finns inte langre.

Live fire cooking

2026-09-01T13:51:39.089+02:00

To cook food over open fire somehow brings out our ancient dinosaur brain habit the we all love and flocks around, no matter if it's a fire pit or an electrical BBQ it all appeals to us in a strange and funny way, I know people who basically never cook but when it's time to flip burgers on the grill they are the first to take the lead, interesting with us human.

I enjoy very much to cook over open fire because it demands more precise watch and are very unapologetic if you forget to watch, burning food is another topic.

outdoor camping, cooking, showering is what I love and that have to do with my ancestor's gipsy bloodline, move, change, reroute and never look back is what have always formed me, be brave and strong and adapt to whatever is in front of you, that was my dad's advice when I was young and still feels very much alive today.

To cook traditional dishes is actually much easier over open fire because that have historically been made that way so return to roots can be av very nice discovery for a lot of people, you should all try

Also to enjoy the outdoors with family and friends is so much easier and everything taste so much better, don't you think?

Who says that airline food needs to be boring?

2026-08-31T14:56:06.249+02:00

I follow a lot of social media people who share the airline meals globally and some are rely bad and some are decent, Turkish suppose to be very good but I have seen terrible photos from t6heir flights, The middle eastern carriers are decent all depending in what cabin class you are flying, high and lows,

Lufthansa new Fox upgrade is very nice and the first class Alegris is on top of things with a wide selection to choose from and all new cabin.

In my opinion the European carriers are generally far superior from the rest on long-haul flights and business class also the staff is way more educated and professional like the KLM crew and also the older Lufthansa crew, they still understand the meaning of hospitality.

BUT I also need to be honest that IF you receive some dry chicken or chewy beef with gray broccoli and a slightly burned cover this is NOT from the caterers side, this is a crew mistake overheating your food badly, and this my friends are the main reason you will have shitty food on your flight trips including business class flights, 90% of the crew don't care about you for sure and some airlines this is up to 100%

Choose your flights carefully and you will have a nice delicate meal up in the sky.

Here I'm sharing some dishes that we currently uplift from Nairobi, in my opinion not too shabby if not destroyed by cabin crew

Airline food part 6

2026-08-25T11:10:02.641+02:00

A frequently asked question is how do you come up with what you will cater on an aircraft?

So let me try to explain, the whole process is very complex and a lot of departments are involved before it comes on a tray and served onboard, the first thing is that the customer have a idea or request in what direction they want to go, departure time, aircraft type, cabin type, cost, operational needs, equipment

and it goes on forever sometime, from first pitch to serve on board takes usually 10-12 months and somewhere in the middle we start to work and develop ideas where we end up having a customer meal presentation, this can look very differently depending on customer requests and needs.

Most of the time we send suggestions where we get feedback and adjust, after this the customers come visit us and we present the adapted dishes where we on the spot do the necessary changes (always) withe photos taken for reference and future menu grids.

Normally we do 3-4 menu cycles that we use for 3 years rotating with some minor changes during this time, in Kenya there is a raw material issue constantly that we always need to take in consideration when we offer something, this is extremely enjoying and limit us to be too creative sometimes. When all is done, we always do a fit test to see that everything fits in carts and drawers so it can be delivered to the aircrafts, is the sauce sliding? does the prawns stay as plated or moving around? a lot of details that later will be adopted to when we dish out in our kitchen, I hope that this describes a little of how this work and here are some pictures of a fitting trial.

Yes some look messy but we do move around a lot

Hakuna Matata

Pasulj i Prebranac, a true Serbian life savior

2026-08-20T14:34:04.800+02:00

To eat beans have been a staple for thousands of years and have developed their own rightful place on our dinner table, beans and pulses are extremely important throughout the world, can you imagine a Indian table without any kind of Dal? or a Swedish Artsoppa on a winter Thursday for lunch? or a Brazilian feijao eaten with rice.

In the Balkans as everywhere else big white beans are an important staple and used weekly in some kind of preparation, most commonly as the Pasulj soup and the leftovers are then baked in the oven with some smoked pork knuckle or any kind of preferred meat until it thickens and become delicious.

Pasulj is the thing that the bigger the batch the better the taste so called vojnicki pasulj (military style

As a child and many with me we did not appreciate any kind of soup and my dad forced us to have soup before every meal, I hated it but now I like any kind of soup really, fast, comforting and in my budget.

I have my best dal Makhani experience at the Bokkhara restaurant in Delhi, it was a top off dal where they just added water and new lentils before thy go home at night and it stayed on to of the tandoor overnight simmering, they never ever empty the brass pot completely and this have been like this for the past 25 years, amazing history and the most delicious Makhani (we went there for both lunch and dinner the same day)

Here is my recipe for you to try

500 gram white beans (I use canned white beans

2 L Water

20 gram paprika powder sweet

20 gram paprika powder smoked

200 gram smoked bacon diced

50 gram garlic crushed

500 gram white onion diced

2 pc chicken cubes (or replace with chicken stock)

salt to taste

Brown the onion, bacon and garlic in a little oil, add the paprika and stir well

Add the beans, water and chicken cubes and simmer for 35 minutes, stir occasionally

adjust with water if needed and salt to taste.

Enjoy with warm pogaca bread or proja (corn bread)

And remember to use leftover to bake in the oven the next day for lunch

Anthony Bourdain

2026-08-18T09:49:30.783+02:00

Ok guys a lot have being said about AB but I don't understand the hysteria and glorification of a druggy and alcoholic chef,

Yes, he did write some fun books that I do enjoy reading but so did many before him and also after him, did I enjoy watching some of his programs, I did but I haven't put to mush effort on them all.

The book kitchen confidential was from a time that many younger chefs today have no clue of and can for sure not relate to this like my generation can, I laughed when reading because it reminded me of a different time in life - minus the drugs and heavy drinking- and the description on how it really was back then, love that but it still doesn't make him some kind of hero or MasterChef or a god protected chef.

I am sure that he was a fun character to work with and to hang around but then what? so are many

To compare and to put him on some kind of list with the best chefs is out of the question for me and I wonder how people are thinking when they do, there is so many extremely talented chefs out there that deserve our admiration much more than he does, at best he was an average Joe.

Franck Giovanni, Sven Wasmer Alain Ducasse, Clare Smyth. check them out !!

If you can't stand the heat, get the fuck out of my kitchen and read his book for a reality check

Bug out Bag (BOB) for safety

2026-08-16T20:24:34.773+02:00

Many people ask me if I have a BOB living in security challenging countries and how that could affect if I need to leave really fast and get the hell out of situations that can possibly be dangerous, so here is what I personally have in my BOB always reachable with minutes notice.

1. Sterile first aid kit from Danish company Lifesystems that contains my personal medicaments, syringes and needles with additional trauma essential kit for any problems, small but packed.

2. Is a really good multi tool for anything that requires pliers and a small sharp blade.

3. A 1500 lumen rechargeable flashlight in metal that can be used as a hard hit instrument

4. Battery pack of 20 K that can charge my phone several full loads

5. A bunch of light-sticks in different colors for light when needed

6. Small poach containing cables, prepaid international sim card, my extra passport and ID and money in USD to pay of any security when needed for better accessibility.

all of this is in a backpack with 2 liters of water (I change every 2 weeks) some light trousers, a t-shirt and a warm fleece jacket for cold nights.

Is this hysterical or foolish? well when shit hits the fan and you need to bail out you sure are happy to have your gear ready to split.

Train as you fight - Fight as you train

Kenyan world class coffee

2026-08-14T15:26:29.297+02:00

Me and Christina went for a coffee plantation tour outside Nairobi just so see how its done and how it looks like, I have been on plantations before but first time for her to see how it grows.

We choose Fairview estate a rather large estate privately owned by a former governmental person (I don't want to know how he got his hand on this) but anyhow they have around 85 staff living and working there and yes the maintenance is Kenyan style, wait until its broken then maybe try to fix if not just let it be because this will be another person's problem .... kind ow way!

This way to solve problems are extremely visual wherever you go here and really nobody take care of anything, and now I read that they want to become the new Singapore in 40 years.... good luck with that, will never happen, the culture and respect, mindset is not there, I strongly believe that this is what is holding Africa back.

I will come back on this subject for sure but for now enjoy the coffee farm.

Asante

Japanese indulgence and Sake

2026-08-13T14:18:55.997+02:00

I simply love my friends Masa-San and his place Gochi sake & dinner in Nairobi, its very easy to enjoy and its something between an Izakaya and traditional restaurant but more laid-back but with great food selection and some Kenya's best selection of sake with choice of a proper sake tasting with your food, yummy and I can't wait to go back, was there two times this month and I still want more.

I preferer the small bites and smaller dishes so I can taste more variations -)

The setting is in a large villa with a large garden area that are transforming in a proper Japanese place with a new outdoor kitchen and very nice settings for both formal and non-formal receptions, lush green and cozy.

Thank you Masa-san for bringing a piece of Japan to Nairobi.

Kanpai and arigatou

Never forget where you come from and childhood memories

2026-08-11T15:16:21.892+02:00

Born in 1963 in a small Serbian town of Pozarevac on Industrijska ulica 76 and left at a very young age with my parents to Sweden, what we left behind is this very small house that my grandfather bought for my parents wedding as a gift fully furnished with everything they needed (they ware poorer than church rats) we kept this house for several years using it as a vacation home every summer, I loved it even the outhouse but scared shitless to fall into the pit as a small and skinny ass boy, I managed to stay surface !!

A few years later my dad sold this house to someone who I believe never utilized properly and now its all a wreck but for me its still great memories and part of my childhood that I cherish very much and feel fortune to have.

The photos is from my computer screen so not elegant but it tells my story.

Ziveli.

Cultiva farm to Table in Nairobi

2026-08-10T12:10:16.728+02:00

Restaurant Cultiva Home - Cultiva Kenya is a great example how a farm to table restaurant works with great success, just a extremely busy place both for lunch and dinner and the food is delicious and very creative without being snobby, great attentive staff (need more wine knowledge) makes the whole experience a worth travel destination when in Nairobi.

The menu is reflected on the owner who is a Latino so many influences are from Mexico, Ecuador and other places with a quirky mix and bold flavors that I enjoy very much, a chefs choice of place for breakfast lunch and dinner. some of the dishes I had on my last visit.

Hasta La Vista baby

Hardest table to get in Nairobi at AN

2026-08-03T13:54:45.721+02:00

The hardest and most secretive table to get in Nairobi is at AN, a private house in the lush greenery of Gigiri where there is no sign, no security just a push-button where the electric remote doors are opened and your waiter for the night meet and greet you on the driveway, classy...

The food is very Japanese in style with twists all over and that makes it more interesting for most people who really don't understand a full Japanese omakase dinner or find some element strange to taste and texture,

The nine small appetizers were the top this evening and stood out both in taste and presentation, the other dishes was just ok and average considering the menu price that they charge (all beverages sold separately)

the meat was good and well cooked; the tempura just greasy tuna was ok (local) the crab filled tomato was to big and the broth way to reduced and the Macha cheesecake tasted nothing, so will I go back? for sure when they change the seasonal menus and I do like that the place is small (16 seats only) and a perfect hideout when you cant take locals anymore.

I was also expecting bigger selection of sake.

Plating real dishes compared to fake

2026-07-27T14:41:04.391+02:00

You see al lot of food photography on most social media sites and many look absolutely amazing with great details and immaculate finish but this is very seldom food that is plated for real live restaurant presentation where time, speed and temperature needs to be controlled, how many time have you had food that are in best case lukewarm and lifeless?? I have many times for sure.

To take accurate pictures that reflect true servings are always a challenge and you need to take out time consuming elements and still meet some kind of standard, not easy but I prefer to stay as close as possible to the reality on the served plate, here are a few pieces just like that.

Gibanica Serbian cheese pie from god sent

2026-07-20T14:07:22.108+02:00

Gibanica is one of my absolute favorite breakfast item and also great for snacks, midnight cravings or to use as small bites topped with some ham and or salami, its a quick fix and rather simple to make but always give a big impact on your guests, here is one recipe that I usually use and I really want you to try make it, your will not regret, the photo is from yesterday

Gibanica is a Serbian pastry that can be described as a filo dough pie most commonly filled with white cheese (sirene) but there are also some sweet variations of the gibanica recipe. Today, this pastry is popular all over the Balkans and similar variations can be found in some other Slavic countries too. Throughout history, Serbia under Ottoman and Habsburg rule and many food connoisseurs refer to gibanica as a mix of Turkish and Austrian influences. At a glance, the pastry looks like a mix of strudel and burek/byrek (from google)

500 grams (1.1 lb) Phyllo Dough
4 pcs Egg Large
150 ml (5.07 floz) Extra Virgin Olive Oil or sunflower oil
200 ml (6.76 floz) Yogurt
100 ml (3.38 floz) Water
5 grams (0.18 oz) Salt
500 grams (1.1 lb) Feta cheese

In a bowl, add eggs and salt and mix well.
Then add oil (leave a little so you can oil the casserole dish in which you will be making the dish), then add yogurt and water.
Break the cheese into smaller pieces using your hands and add it to the bowl.
Mix everything together.
Oil the dish and put 4 phyllo dough sheets on the bottom.
Layer your cheese mixture and repeat the process until there is no more dough.
After you put the last dough sheet, take a fork and poke holes before adding the last layer of your cheese mixture.
Pre-heat the oven on 200°C/390°F.
Bake it for 40 minutes or until golden brown.
Take the pie out and let it cool down.

Midnight friends or so called supper

2026-07-15T13:55:29.168+02:00

To have very very late supper is normal in Asian countries and sometime they even wake up at midnight to go for some food, a lot of places serve around the clock breakfast, lunch and dinner due to that many people work different shifts with diverse lifestyles, I love this and in my opinion, supper is always the tastiest meal. (I am not a breakfast eater)

Asia's food scene is worth discovering and the best place to go for some authentic family style cooking, no matter if its Thailand, China, Korea, Vietnam or Malaysia you will love whatever is offered to you with a smile and prepare to be hungry, Asians eat all the time but very small portions.

As a chef and nomad, I don't thing that there is no better way to discover history, people and culture than thru food, stay put and follow for more adventures in the heaven god created called gastronomy.

How many countries have you lived in?

2026-07-13T13:56:07.332+02:00

this a question that I get quite a number of times and I never really think of it until now, I have lived in total of 6 different countries as permanent resident, not counting in short stints of a few months here and there, so I have moved all and settled down 6 times, that's more than most people do in their lifetime not even close, so the question is why? the short answer is that I have some gipsy blood running in my veins, or curiosity of what's out there is bigger than stability and security at one place, being a chef might have something to do with it as well, but I know for sure that this have made me stronger and more resilient and shaped me into a different mold.

how about my family you ask? yes, it has not been easy for sure but at the same time it has given them an opportunity to visit parts of the world that they might never done otherwise, so yes educational and eye-opening experiences for sure, happy to be apart? not always!!

when people say that my English is weird and bad, strange I always tell them, yes for sure but to simplify my language is the only way how people in Egypt, Kenya, Thailand., China, Indonesia, Vietnam, Russia and other places would understand me, so leave your bloody Oxford English at home get in to the real-world guys!

BTW English is my 3 language, how many do you speak?

So to you all young people out there, be brave try other locations and countries and challenge yourself as person and human being, you will learn a lot from it I promise.

here are some photos from my bike rides in Singapore, salute life amigos.