I’m 38 years old. I’m in love with my wife and I’m smitten with our son. I’ve seized my experiences in the last 30 years to the maximum and I’ve learned my lessons well. I know what I have to do every day to make my life how I want it and to be able to go to bed with a smile on my face.
I started working in a radio station when I was 17 and I continued telling people about the world, life, joy and music for 13 years. I started making television shows in 2002 and since then I delivered culinary shows for Antena1, Euforia TV, TVR, Trilulilu (the Cook’nRolla project, which received an award shortly after the debut) and some local TV stations. I’ve written hundreds (maybe over 1000, who’s counting?) articles in daily and weekly newspapers as well as magazines and I published my first book in 2003.
After retiring from the press, I worked in Marketing, first as a marketing specialist and then as a brand manager in the food industry. Meanwhile, I discovered I can live better by following my lifelong passion – cooking. I became a professional cook with a diploma (I understand some people find this important), a consultant for restaurants and, to maintain the connection with writing, blogger. I’ve decided to write about food, but also to work on my passion for photography. I take my own photos for the blog and for the Facebook page, I write joyfully and this way I try to help those who imagine the kitchen is an awful place filled with dangers.
My passion for cooking brought me one of the most challenging and beautiful projects I’ve ever worked on, Clean Plates, the healthy nutrition program targeting kindergartens, a program that was implemented successfully in five state kindergartens in Cluj Napoca. Clean Plates has reached the destinies of almost 1000 children, parents, grandparents, teachers and kindergarten cooks in Cluj and it influenced my life in a way that changed me, made me a richer person and made me pay more attention to what it happening to me or what I allow to happen, starting from the way I eat to the way I live my life as a whole.
It is the same passion that offered me a present I wasn’t expecting: the possibility of carrying the Olympic Torch before the opening ceremony of the 2012 Olympic Games edition in London.
In 2014 I had the opportunity of being chosen as a Masterchef Romania juror, which has opened a world of possibilities but which also closed some doors. It can’t be anything but fine.
I’m grateful for this and for the good and or less good things that I see, feel, smell and live every day.
I’m grateful that you read my blog and browse my Facebook page. I hope I can offer as much as you deserve for this. Stay healthy.
Short user guide for www.adihadean.ro:
This blog does not target professional cooks or specialists, although they are also welcome, as I enjoy every lesson I get. The blog is addressed to those looking for an idea for today’s or tomorrow lunch.
The blog is my work place. It is run by my passion, but I don’t mix the passion with which I do my job with any hobby. It’s not wrong to have a blog just as a hobby, you can even do an amazing job. I chose a different path, years ago.
Advertising: I’m probably the most prolific Romanian blogger of this niche (I’m strictly referring to quantity now, just to be clear), which comes with some costs. They are covered by the advertising from the blog (occasional banners, paid advertorials which are signaled as such, campaigns in which I am involved). It is publicity that helps me organize events or humanitarian campaigns or social impact actions. I will not give up the publicity and I will continue to follow the same simple principle: I only promote what I like and I don’t try to sell something which I don’t own or I wouldn’t use for me or my family’s benefit. I don’t signal as ads the posts containing links I consider to be of public interest (a link to a site selling knives, to a site explaining the equipment I use, if I didn’t receive money to advertise the product, to the bakery where I bought a good bread, to a producer of raw material that impressed me, to a restaurant where I ate – by the way I pay my bills everywhere just so I can write about the experiences without having moral doubts, I do it for myself, not for anyone else).
Comments: anyone can post comments, I can take criticism a long as it is expressed in a civilized language. I do not accept attacks targeting my family, I don’t accept swearing, I don’t accept more or less friendly disputes (they arise sometimes) between commenters to degenerate into name calling. My blog is not a tabloid and all comments are moderated. They are approved only if they deserve to be approved. If a comment is on topic and it expresses a dilemma, I’m more than happy to answer and shed some light, as much as I know about the topic. Otherwise, please understand that my blog posts and the post from social networks draw hundreds of comments daily and I’m afraid it’s impossible to answer each.
Criticism: I gladly receive it, even if it has an incredibly bitter taste when it is registered. If it has some ground, I learn something from it. If it doesn’t, I ignore it, I know myself well enough and I trust my balance. I prefer the constructive type of criticism and I’m crazy about common sense used with no moderation with concern to criticism. I always use it and I expect it to be used in my case.
Mistakes: I am human, therefore I make mistakes, even more so because I do a lot of things. If I realize I made a mistake, I go back and I make it right. If a misspelled a letter in a text and that letter doesn’t compromise the sense of the text, I don’t go back, I don’t think it’s important. If you want to draw my attention on a mistake, I thank you in advance. I should let you know that if you want to be a smartass and spend your life hunting for someone else’s mistakes, you haven’t found the man, nor the place.
These being said, I will close with this thought: I like to smile more than I like to frown. Smiling is healing. Which is what I wish for you.
Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc