Eric used a lot of beautiful stories ( not real ) to convince me not to go to sweden or Dublin where i could have taken a Professional Vegan Chef Course accredited by American and European Health Associations.
He had little consideration when asked me to transfer my euros to dollars on paypal to pay full amount of the course - raw vegan essencials (2500$) knowing flights from Europe where not certain due to current situation ( besides other little things ).I put that on the side as i was looking forward for the course. Arrived to a dirty kitchen, where everything is very old, moldy, dirty and he doesn't use soap for dishes, lack of hygiene and sanitation(stating he doesn't use oils) which has nothing to do with contamination.
Toilet is compost which is great, but the system he uses lets the urine come out and makes it very uncomfortable to seat there. It became very dirty with unpleasant nauseating smell. I was cleaning it with the mop but theres no vinegar to disinfect. I asked him kindly several times if he could clean it. He ignored. I had to wash it myself. There was a bag on the toilet rubbish bin for 3 weeks nearly. Ignored as well. I asked him for an extra blanket, one i had was thin, he said he had no more, was for other guests who were coming. He lacks the basics there. The mattress on the tents are so old, dont look clean and when i took it out to clean the tent, it was all humid/ wet underneath, which is very bad for your lungs. He should have a small frame for it.you sleep in there and your spine sinks on the floor. Everything old, the other and only cabin with a normal bed is full of mattresses and dust and the " wall material " are covered with mold ( proved that causes respiratory problems ) and the door doesn't close.. Regarding the course, there are not materials, utensils to work with, and only wants to use the cheap food. When it comes to something slightly more expensive, and i m talking mushrooms, avocados, beans, nuts, nothing extraordinary ( which are part of recipes and are for our meals ) he tries not to buy them or use them in quantities that we cant even reproduce recipes. It was a struggle to tell him that me and my colleagues had to have more to eat. There was no evening meal and he would get crossed if we wanted to eat some fruit in between meals which sometimes where 6/7 hours after Breakfast. He clearly has little experience in the kitchen. No more space. Find full review on google.