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Olot, Catalonia, Spain
@bahar18654725
Mitglied seit 2015
I earn a living in Olot (catalonia, NE iberian peninsula) doing the fun and useful job of freelance english conversation classes for adults in groups and as individuals, usually in cafes for an authentic chatty atmosphere. on the side, and definitely non-profit, I have 250 4-year-old olive trees (as of yet not productive) between my house and the Costa Brava; I'm a sort of "underground" cook, hosting infrequent spontaneous invite-only low-key experimental dinner parties... really, I'm an ice cream chef; i make hand - churned, crazy, and other times pure-and-simple ice creams, for birthdays and other special moments, inspired by that moment and/or person. i travel a lot in the area and abroad so i'm often not around to host, but please try me because i look forward to hosting.
Interessiert an Kunst
Interessiert an Kochen
Fließend in Katalanisch, Valencianisch
,Lerne Französisch
Warum ich auf Couchsurfing bin
mi casa es tu casa and vice versa. no borders. xenos. anyone who knocks at your door could be a deity, or more probably, a very cool person, so let's treat them/us as such..
Musik, Filme und Bücher
FILMS: bar bahar, little forest, beasts of the southern wild, twin peaks, fringe, soul kitchen, dondurmam gaymak, desierto líquido, sonic sea... BOOKS: Elif Şafak, "Aşk". Ahmet Ümit, "Patasana" and "Bab-I Esrar". Patrick Süskind, "Perfume". Michael Booth, "Sushi and Beyond." Artun Ünsal, "Ölmez ağıcın peşinde". Albert Camus, "Sisyphus".
Eine tolle Sache, die ich getan habe
coordinated the creation of wwoof turkey, travelled 180 km on a salt and rice transport truck with 50 guineans during 3 days over the border between senegal and guinea conackry...
Lehren, Lernen, Teilen
english, spanish, catalan, turkish languages, travel stories, recipes..
Was ich mit Hosts teilen kann
something to drink, something to eat from wherever I'm coming from.
Meine Interessen
travelling, languages, music, people, laughing a lot, plants, swimming in the sea, fish, cooking, eating, crazy ice creams, local ingredients and how producers use them, +++