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About Maja:

Born on January 14th, 1972, in the southwest of Germany, into a family deeply passionate about food, I am Maja Beaujouan. From an early age, the aroma of various herbs and spices captivated my senses, sparking a lifelong love affair with culinary arts.


At the tender age of nine, I embarked on my culinary journey by preparing my first dinner for my family, despite being unsure of which herbs and spices to use. This marked the beginning of my exploration into the world of flavors and cooking techniques.


Driven by a desire to delve deeper into the culinary world, I travelled across Europe, immersing myself in the craft of cheese making. Over six years, I honed my skills as a cheesemaker in Germany and Switzerland, laying the foundation for my future endeavors.


At the age of 18, I welcomed my daughter Iduna into the world. Despite the responsibilities of motherhood, I continued to pursue my passion for cheesemaking, eventually relocating to the southwest of Ireland in Kerry with my daughter Iduna.


In Ireland, I established my own dairy and developed a unique cheese called Dilliskus, incorporating seaweed into a semi-hard cheese. This innovative creation garnered acclaim, earned awards in London and Ireland over two decades. I expanded my repertoire to produce five different cheeses, selling them primarily at markets during peak season.


 In 1990, I crossed paths with Oliver, a French chef and butcher, whose shared passion for wild foods and creativity strengthened our bond. Together, we raised our three kids while continuously exploring our culinary pursuits.


Driven by a desire to share my knowledge and passion, I offered cheese making classes to local students and enthusiasts alike. Additionally, I cultivated a garden to provide fresh ingredients for my family and embraced nature's bounty, incorporating foraged foods into my cooking.


 In 2008, I fulfilled a dream by opening The Cheese Shop in Dingle, a boutique establishment dedicated to specialty cheeses. Later, in 2016, I expanded my culinary footprint with The Cheese Shop in Tralee, offering a diverse menu focused on seasonal, wild, vegan, and organic ingredients.


Despite the success of my ventures, in 2017, I made the decision to sell both the Dingle shop and the dairy. However, my passion for cooking with fresh, locally sourced ingredients remains undiminished, as does my commitment to sharing the joy of culinary creativity with others.


Throughout my culinary journey, I have approached each dish with love and passion, finding fulfillment in bringing smiles to the faces of those who savor my creations. My hunger for new recipes and cultural influences continues unabated, ensuring that my culinary journey remains an ever-evolving adventure.


As I reflect on my life's culinary odyssey, I am filled with gratitude for the experiences, relationships, and opportunities that have enriched my journey. With each meal prepared and shared, I strive to leave a legacy of love, creativity, and joy in every bite.

I am really looking forward to being part for the second time of the 'Reset & Inspiration week in Ireland - 2024' to once more leave a legacy of love, creativity, and joy in every especially for this event created holistic and fully Vegan bite that bring smiles on the faces of the participants and team and contribute to their experience during this full 'Reset Week' that hopefully inspires each and everyone of them as they journey back home, closer to themselves.

 

Trainers, therapeuten & begeleiding: Marjon van Grunsven & Loes Buenen | Trainers, therapists & guidance: Marjon van Grunsven & Loes Buenen
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