food bloggers conference

How was it at the Food Bloggers Conference?

Hi dear! If you read my blog you know that I also recently approached a more delicious side: the FOOD section. And to make it all work, I attended the Food Bloggers Conference, held on

Hi dear! If you read my blog you know that I also recently approached a more delicious side: the FOOD section. And to make it all work, I attended the Food Bloggers Conference, held on December 4 at Radisson Blu, Bucharest.

It was an extremely educational day, when I learned a lot of interesting things and had the chance to listen to the stories of big names in the field.

The event was structured in three sessions, which reached different themes.


In the first part: EAT SHARE LOVE, we had some beautiful experiences and useful information. A tea master, a pastry chef and an aqua sommelier brought an inspirational dose and shared their knowledge of the field in which they operate.

Corina Bernschutz-Marinca is the owner of Bernschutz & Co Tea, a friendly, stylish and relaxing tea shop, where you can spend a pleasant and relaxing evening. Corina delighted us with stories about tea, and gave us lots of information about quality tea. You can taste her stories in every cup of tea in her tea shop.

Gabriela Rădulici, co-owner, Loca Sweets, showed us a healthy alternative to traditional sweets. Savarina, Amandina or Eclair, all have been reinterpreted with healthy ingredients, while preserving the authenticity of the taste, as we know it. Its products are aimed at all those who want to adopt a healthy lifestyle but also for diabetics, because sugar is completely absent from her recipes.

Aqua sommelier is a profession little known, at least in Romania. It’s true that I first heard this term at the Food Bloggers Conference. Claudia Benea is the first aqua woman sommelier to work in Horeca. Claudia not only provided us with specialized technical information, but taught us a life lesson.

I will develop this topic a little, as I found her information very useful.

Water is the essence of life, but we do not give it the necessary attention. How many times have you read the label of water bottles, at least beyond the amount of nitrates and nitrites, which are the subject of many studies, and which are widely debated.

What to watch for when buying water:

The pH of the water is extremely important. Claudia recommends a water with an alkaline Ph, somewhere between 8 and 9. Important here is that the water is alkaline from the source, and specified this on the bottle label. Alkaline water is recognized by doctors and therapists for its beneficial effects on the human body. The human body has a pH of 7.35-7.45, but an unbalanced diet, urban lifestyle and sedentary lifestyle can transform the body’s pH into an acidic one. Alkaline water consumption can adjust the pH level in the body.

Benefits of alkaline water: cell regeneration, lowering blood pressure, regulating appetite, maintaining gastric juice level to normal levels, preventing aging, more intense hydration, removing acid residues, stimulating metabolism and more efficient absorption of nutrients, improving physical appearance, improving physical appearance.

If you follow the label you will reach the dry residue. The amount of dry residue is recommended differently depending on age and health as follows:

  • for children: 100-250
  • for adults: 300-500
  • as treatment: > 500

But what is this dry residue? Dry residue / TDS (Total Dissolved Salts) represents the totality of the salts existing in a certain type of water, calculated when the water is heated to a temperature of 180 degrees Celsius as the amount of remaining impurities.

  • water without dissolved minerals is distilled water;
  • water up to 500 mg / l is oligomineral;
  • water with an amount greater than 500 mg / l is mineral, and is mainly carbonated.

Tap water is treated, and microbiologically pure, but lacks any quality. Claudia also recommended the use of bottled water when cooking or preparing morning coffee, not only because tap water is devoid of any value, but chlorine changes the taste. In the preparation of tea or coffee, she recommended a water with a dry residue between 75 and 250, and a Ph between 6.5 and 7.5.


The second session talked about local cuisine and global trends, seen through the eyes of chefs and entrepreneurs. Thus Joseph Hadad, Florin Scripca, Răzvan Cristian, Liviu Lambrino, Bogdan Doltu shared with us their experiences and life stories.

joseph hadad


The third part was an open discussion about the collaboration between bloggers and brands. New trends and approaches in the blogosphere have been revealed by successful people:

Monica Botez, Cristina Mazilu, Mia Munteanu, Alina Dragne and Florin Grozea.

Sweet breaks

Between sessions we had long breaks, where we tasted delights from Dr Oetker, Lidl, Verdino, Maresi.

Electrolux organized a plating contest, and what do you think? My plate was a winner. Hooray! Considering that I “dueled” with people with deep roots in the food business, who have been blogging for years, I am extremely proud of my performance! Below I leave the picture with the plating made by me. How do you like it?

platingul meu

That’s how much I had to say about the Food Bloggers Conference. I look forward to the next edition!



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