From childhood, Sebastian Copien has been drawn into the kitchen. With his work, he demonstrates how strongly food and passion are connected. He became independent with his own cooking school almost 10 years ago, writes cookbooks, and travels throughout Europe to present cooking events. Sebastian cooks seasonally, regionally, and vegan—in a completely non-dogmatic way—because he wants to convey joy with food above all. The ingredients he uses are often taken from his own garden, which is only a few minutes away from his cooking school in Munich.