Tomasz Kamiński

I have eaten lunch in the same milk bar most weekdays for years, so I know the staff and most of the regulars by name. On the call I hold up the menu board and explain which dishes have barely changed in decades. At the riverside market afterwards I show the smoked fish stalls and explain how the smoking method here differs from the coast further west. I trained briefly as a chef before I started guiding, and I like sessions that stay curious about ordinary food rather than only the famous dishes.